silverbeet and artichoke israeli couscous risotto

  • 1 tablespoon extra virgin olive oil
  • ¼ cup oregano leaves
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 cups (750ml) chicken stock
  • 1½ cups (375ml) single (pouring) cream
  • 1 tablespoon finely grated lemon rind
  • 1½ cups (250g) Israeli (pearl) couscous
  • 6 long-stem marinated artichokes, quartered
  • 5 cups (175g) shredded silverbeet (Swiss chard), stems removed
  • 2 tablespoons lemon juice
  • ½ cup (40g) finely grated parmesan, plus extra to serve
  • sea salt and cracked black pepper

 

  1. Heat the oil in a large, deep frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove using a slotted spoon and set aside. 
  2. Add onion and garlic to the pan, cover and cook, stirring occasionally, for 4 minutes or until softened. Add the stock, cream and lemon rind and bring to the boil. 
  3. Add the couscous and cook, stirring, for 12 minutes or until thickened and cooked through. Stir through the artichoke, silverbeet, lemon juice, parmesan, salt and pepper. 
  4. Divide between bowls and top with the extra parmesan to serve. Serves 4.

 

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