Pearly Couscous Risotto

2 tablespoons olive oil

1 small shallot chopped fine

2 cloves garlic chopped fine

1½ cups tri-colored pearl (aka Israeli) couscous

1¼ cup white wine (I used Chardonnay)

1 cup chicken stock

1 cup fresh baby spinach

2 tablespoons heavy whipping cream

salt and pepper to taste

Heat olive oil in shallow pan. Add shallots and garlic and cook for about 2 minutes stirring constantly to keep from burning the garlic. Add the couscous and stir for 2-3 minutes. Add the wine and stir until liquid is just about absorbed then add the chicken stock and do the same. Once the chicken stock is just about absorbed add the spinach. Remove from heat and cover for 5 minutes. Mix the wilted spinach into the couscous mixture and add the cream. Salt and pepper to taste.

Serves 4

Kim Bradley