Couscous Risotto with Oven-Dried Mushrooms and Tomatoes and Pecorino Cheese

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a main course

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Here’s a variation on the risotto theme. This recipe uses a kind of couscous known as moughrabiye or Israeli couscous. It is made from the same toasted semolina as the regular granular couscous with which we are most familiar, but it is formed into larger round balls about the size of whole peppercorns. There is an even larger variety known as Lebanese couscous that can also be used in this dish; they are about the size of petite peas and take longer to cook. This also makes a nice side dish for simply cooked meats, fish, and poultry.


  • ½ cup chopped shallots or green onions (white parts only)
  • 1 tablespoon slivered garlic
  • 2 tablespoons olive oil or butter
  • 2 cups Israeli couscous (called moughrabiye)
  • ½ cup dry white wine
  • 4 cups homemade chicken or vegetable stock or your favorite canned broth
  • 1 tablespoon grated lemon zest
  • 1 cup diced oven-dried tomatoes
  • 1 cup oven-dried portabella mushrooms
  • ¼ cup chopped chives
  • ½ cup (or more) freshly grated Pecorino cheese


In a Saucepan over medium heat, sauté the shallots and garlic in olive oil until lightly colored. Add the couscous and sauté for a minute or two longer. Add the wine and ½ cup of the stock and cook, stirring occasionally, until the liquid is nearly absorbed. Add the remaining stock ½ cup at a time and continue to cook and stir each time until the stock is nearly absorbed. Continue in this manner until the couscous is tender but still has some texture (about 10 minutes total). Stir in the lemon zest, tomatoes, mushrooms, chives, and cheese, and serve.