Couscous Risotto

177milkstreet.com

Ingredients
4 TABLESPOONS (1/2 STICK) SALTED BUTTER, CUT INTO 4 PIECES
1 MEDIUM YELLOW ONION, CHOPPED
KOSHER SALT AND GROUND BLACK PEPPER
3 MEDIUM GARLIC CLOVES, THINLY SLICED
1 CUP PEARL COUSCOUS
1/3 CUP DRY WHITE WINE
1 OUNCE PARMESAN CHEESE, FINELY GRATED (1/2 CUP), PLUS MORE TO SERVE
1/2 CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, FINELY CHOPPED, PLUS MORE TO SERVE

Steps
In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. 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 1 teaspoon salt, then cook, stirring occasionally, until almost all the liquid has been absorbed, 9 to 10 minutes.

Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.

Trim 1 pound pencil-thin asparagus, then cut the spears on the diagonal into ½-inch pieces; reserve the stalks and tips separately. Follow the recipe to add the 3 cups water and 1 teaspoon salt to the pan; after the couscous has simmered for 5 minutes, stir in the asparagus stalks. Cook, stirring, for another 3 minutes, then add the asparagus tips. Cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, another 2 minutes. Continue with the recipe to add the Parmesan, parsley and remaining butter. 

Notes
Tip: Don't allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.