In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a ...

Donation Options Search Search Search This image released by Milk Street shows a recipe for pearl couscous “risotto” with asparagus. AP Share Classic risotto is made with starchy medium-grain ...

Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then ...

Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then ...

This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency. In this recipe from our cookbook ...

Directions: In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes.

Kosher salt and ground black pepper. 3 medium garlic cloves, thinly sliced. 1 cup pearl couscous. 1/2 cup dry white wine. 1 pound asparagus, trimmed and cut on the diagonal into ½-inch pieces ...

Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then cook, stirring occasionally, for 5 minutes.