Couscous Risotto
Looking for an easy and healthy vegan dinner that’s full of flavor? You’ll love this oil-free Italian-inspired couscous risotto. Unlike traditional risotto, there’s no need to stand over the stove stirring a pot. Just pop everything in the oven, set a timer, and you’re good to go!
Equipment
- 9x13-inch casserole dish
- cutting board
- tomato knife
- chef's knife or paring knife
- measuring cups
- measuring spoons
- colander (to drain the beans)
- small pot
- spoon
- aluminum foil
Ingredients
- 1 pint grape tomatoes halved
- 8 ounces mushrooms sliced
- 1 shallot diced
- 5 cloves garlic finely diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- freshly cracked black pepper to taste
- ¼ teaspoon red pepper flakes (optional; for more spice)
- ¼ teaspoon kosher salt (optional)
- 2 cups low-sodium vegetable broth
- 1½ cups pearl couscous (also called Israeli couscous)
- 1 15-ounce can cannellini beans drained and rinsed
Optional garnishes
- fresh basil leaves torn
- fresh Italian parsley leaves torn
- vegan Parmesan
- Kalamata olives diced
- freshly cracked black pepper
- flaky sea salt
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the tomatoes, mushrooms, shallot, and garlic with the balsamic vinegar, Italian seasoning, a few cracks of black pepper, red pepper flakes (optional), and kosher salt (optional).
- Transfer the mixture to a 9x13-inch casserole dish, spreading it out evenly. Roast for 20 minutes, or until the tomatoes are blistered and the mushrooms have darkened and shriveled. It’s okay if there is still a little liquid at the bottom of the casserole dish at the end of 20 minutes—it will help infuse the couscous with flavor.
- Toward the end of the 20 minutes, boil the broth in a small pot on the stove.
- At the end of the 20 minutes, remove the casserole dish from the oven. Carefully add the vegetable broth, couscous, and cannellini beans to the casserole dish. Stir to combine, ensuring the couscous is submerged in the broth.
- Cover the casserole dish with aluminum foil and return it to the oven for 20 to 25 minutes, or until the couscous is soft and has absorbed the broth.
- Remove the casserole dish from the oven and stir well. Garnish with fresh basil, Italian parsley leaves, vegan Parmesan, Kalamata olives, additional freshly cracked black pepper, and/or a pinch of flaky sea salt.
Notes
- Store leftover couscous risotto in the fridge for up to 5 days. Couscous risotto may also be frozen in a sealed container for up to 1 month (allow it to cool completely before freezing).