Couscous Risotto With Tomatoes and Mozzarella
Published May 23, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1medium shallot or ½ small yellow onion
- 8ounces fresh mozzarella
- 2pints cherry or grape tomatoes
- 2tablespoons extra-virgin olive oil
- Salt and black pepper
- 1½cups pearl couscous (also called Israeli couscous)
- ½cup dry white wine
- ½cup basil pesto, store-bought or homemade, plus more for serving
- Torn fresh basil leaves, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
652 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 896 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees. While the oven is heating, mince the shallot. Cut or tear mozzarella into roughly ½-inch pieces. Place tomatoes on a quarter sheet pan or baking dish large enough for them to spread out in a single layer. Drizzle with 1 tablespoon olive oil, season with salt and pepper and shake to coat.
- Step 2
Roast the tomatoes, gently shaking the pan halfway through, until they have blistered, burst and blackened in spots, about 20 minutes.
- Step 3
Meanwhile, heat the remaining 1 tablespoon olive oil in a large, high-sided sauté pan or Dutch oven over medium. Add the couscous and shallot, season with salt and pepper, and cook, stirring occasionally, until the couscous is lightly toasted and the shallot is softened, about 3 minutes.
- Step 4
Pour in the wine and simmer, stirring and scraping up any browned bits on the bottom of the pan with a wooden spoon, until the wine has almost completely evaporated, about 30 seconds.
- Step 5
Stir in 3 cups water, increase the heat to high, cover and bring to a simmer. Uncover and cook, stirring frequently so that the couscous doesn’t stick to the bottom of the pan. Decrease the heat as needed to maintain a simmer until almost all the liquid has been absorbed, the couscous is al dente and the mixture is creamy, 8 to 10 minutes.
- Step 6
Remove the pan from the heat. Scrape half of the roasted tomatoes into the risotto along with any juices from the sheet pan or baking dish. Add the pesto and stir to combine. Taste and season with salt as needed. Stir in the mozzarella. Serve garnished with the remaining tomatoes, a drizzle of pesto and fresh basil, if desired.
Private Notes
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Cooking Notes
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Elizabeth
Fantastic! Made exactly as directed with Florence Fabricant’s “basic pesto” leftover from a prior meal. Surprisingly only took about 25-30 minutes from start to finish. Made 5-6 servings. Used a lovely fruity Albariño and fresh CSA cherry and sungold tomatoes. Yum!!
Sarah R.
I knew this was going to be good, but this recipe turned out better than I anticipated with so much flavor. I sautéed some garlic along with the couscous and shallot. Also, a nice shortcut is to use drained pearl mozzarella, saves time on the prep. Yumm!
Ann C
Super easy to make when I am too lazy to cook. Very satisfying and leftovers re-heat reasonably well with added cheese and basil.
Martha in Louisville
Made this last night and it was a huge it. Husband said it goes with the "keeper" list. Only change I made was added 3 gloves of pressed garlic to the shallots. Maybe some shrimp next time for protein. Highly Recommend.
Ellen
I second the note made earlier: 10 minutes in an air fryer at 400 is perfect for the tomatoes. Surprised more haven’t mentioned it - no need to heat up an oven. I plan to try with a whole grain - millet, maybe.
Bob M.
As a main dish this was too much of very similar textures. I threw in some butter sautéed shrimp which gave the dish more interest. While the flavor was good (as written in the recipe) I would only consider making it as a side dish.
John
Its summer in Georgia, and my squash garden is in full production, so I charred zucchini and summer squash then diced and added at the end with the blistered cherry tomatoes (also fresh from the garden). Tore up some fresh basil - loving my garden! We chose feta instead of mozzarella as this dish was leaning Mediterranean in flavor. Hearty, yet still tasting of summer.
ABR
So delicious. Made with breaded and pan fried chicken and a squirt of lemon to really brighten the flavors up. Homemade pesto is always so much tastier then store bought, so take the time to make your own. It’s worth it!
Bob
Excellent!
Clare
Overall tasty and easy- would add garlic next time. Served it with chicken which rounded everything out nicely!
Cathie
Not bad but an odd texture — slimy. Also, the tomato skins are unappetizing. Won’t repeat.
DM
2/3 recipe was about 1.5 meals for me if nothing else served.
Susan G-C
This was a big hit. The pearl couscous I could find was "quick cooking" and I wasn't sure that was the right kind, but it seemed to behave like it was supposed to. Took maybe 13 or 14 minutes to absorb the liquid. Delicious! I've been asked to put it in the rotation.
Sara Bowles
I didn’t have the pearl couscous, so I had to use the small, traditional couscous. Because of this, I used a little less (1 cup of couscous and 2 1/2 cups of water), but everything else was the same. So delicious! Will definitely add more tomatoes next time, and maybe toss in some kind of protein - we loved it
jennyO
Delicious and super easy! Might add some garlic with the shallot next time. Possibly brown 1/2 lb Italian sausage with the shallot.
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