Search Results for: Pot scourers
and it was absolutely delicious. i love this israeli couscous risotto for two reasons: first, as i already mentioned, it can be made ahead = risotto game changer. i like to make it in my big enamel cast iron pot, then cover it and set it aside until dinnertime. when it's time to eat, i just add a big
mushrooms and cook, stirring occasionally, until the vegetables are tender, about minutes. stir in the couscous and cook until lightly toasted, about minutes. stir in teaspoon salt, / teaspoon pepper, and the chicken or vegetable stock. bring to a boil, then reduce the heat to a low simmer. cover the pot...
https://turniptheoven.com/israeli-couscous-risotto-mushrooms-spinach/