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    You are in: Home / Recipes / Quinoa-Couscous "risotto" Recipe
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    Quinoa-Couscous "risotto"

    Quinoa-Couscous "risotto". Photo by Boomette

    1/5 Photos of Quinoa-Couscous "risotto"

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Mikekey's Note:

    This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
    2. 2
      Stir in remaining ingredients (except almonds, salt and pepper).
    3. 3
      Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
    4. 4
      Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
    5. 5
      Serve.

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    Ratings & Reviews:

    • on March 08, 2012

      55

      This was my first time using both Israeli couscous and Quinoa. I rinsed and toasted the Quinoa using Quinoa-Toasted. I really loved the textures. I did not care for the sweet flavor of the orange juice. Adding salt at the end help to balance the flavors. I will make this again but will use less OJ and more chicken stock to give it a more savory taste. Thanks for sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2009

      55

      Oh Boy, was this gooood! I just love quinoa and keep coming up with different ways to use it. And.....this was different in the most delightful way. I had bought a bag of Israeli couscous a while back and everything else was already in my home. I did change things up just a bit, used 3 cloves of roasted garlic, homemade vegetable broth, 1/2 tsp gr. cumin and 1/2 tsp cumin seeds. My quinoa was already toasted and I tosated the almonds and couscous together. I also had a half of red sweet pepper to use up and diced that in also. It was a big hit, even with the meat "only" eaters in the house.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2009

      55

      It was my first time trying quinoa. I really liked it. I used 1 red onion and no green onion. I had regular couscous and it worked also. I used unsweetened orange juice. And at the end, I decided to omit the almonds. It's yummy like that. I love the taste of it. Thanks Mikekey. Made for Gimme 5 tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Quinoa-Couscous "risotto"

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.8
     
    Calories from Fat 79
    28%
    Total Fat 8.8 g
    13%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 27.2 mg
    1%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.5 g
    26%
    Protein 9.5 g
    19%

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