Quinoa-Couscous "risotto"

Submitted by Outta Here

"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)"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1⁄2 cup red onion, chopped
• 1⁄4 cup green onion, chopped (with some of the green part)
• 2 garlic cloves, peeled and minced
• 1⁄2 cup quinoa, rinsed and drained
• 1⁄2 cup israeli couscous
• 1 cup orange juice
• 1 1⁄8 cups low sodium chicken broth
• 1⁄2 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1⁄4 cup slivered almonds, toasted
• salt and pepper, to taste

directions

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. Stir in remaining ingredients (except almonds, salt and pepper).
3. Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
4. Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
5. Serve.

Reviews

[Chicagoland Chef du Jour]

This was my first time using both Israeli couscous and Quinoa. I rinsed and toasted the Quinoa using Recipe #16399. 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.

 

[Happy Harry 2]

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.

 

[Boomette]

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

 

[free-free]

Wonderful dish...I had both red and white quinoa on hand so I figured what the heckle and used 1/4 cup each...I have a big box of outstanding oranges that we got as a gift, so I juiced a couple of those and used some homemade veggie broth in place of chicken...my nuts were whole raw and a couple of cashews got tossed in too (couldn't help myself) ...cooked and seasoned just as suggested and was absolutely delighted with the delicious results...so different, so creamy, rich and flavorful... easy but tastes involved->->this is a winner!!...will be in my keeper book as THE "rice type" side dish to pull out for special occasions or as a big bowl of creamy comfort food for my self when I need a bit of a spoiling ...Thanks mikekey...your the best :)

 

[justcallmetoni]

Such rich and creamy flavors with little effort. I love quinoa and am always on the lookout for new ways to include it in my menu. In my own version, i used a combination of blood and juice oranges (RSC leftovers) and topped with pecans, my nut of choice. Paired with chicken and braised fennel it was a perfect Sunday meal. My one tweak, and this is more about my quinoa, is that I would have wanted it cooked a little more to release more of its starch. Next time I will cook it for five minutes before adding the Israeli couscous. Thanks mikekey!