Couscous risotto with spring greens

Ingredients

• 4
  
  cups low sodium chicken stock
  
• 2
  
  tablespoons olive oil
  
• 2
  
  leeks, white parts only, chopped
  
• 1
  
  shallot, minced
  
• 3
  
  cloves, garlic, minced
  
• 1
  
  cup pearled couscous
  
• 1/2
  
  cup white wine
  
• 3
  
  cups arugula
  
• 1/2
  
  cup walnuts, toasted and cooled
  
• 1
  
  lemon zested and juiced
  
• 1/2
  
  cup freshly grated Parmigiano-Regiano
  
• 2
  
  tablespoons basil, chopped
  
• 2
  
  tablespoons scallions, chopped
  
• 
  
  salt and pepper
  

Directions

1. In a medium saucepan, bring the chicken stock to a simmer over medium heat. Reduce the heat to low to keep warm.
2. In a large skillet, heat the olive oil. Add the leeks, shallot, garlic, and mushrooms, and cook over medium heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the couscous and cook, stirring, for 2 minutes. Add the wine, stirring until absorbed. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. Risottos are done when the couscous is al dente and suspended in a thick, creamy sauce, about 20 minute. (I ended up with a 1/2 cup stock left in the saucepan.) Stir in arugula until wilted. Stir in the lemon zest, 1/2 the juice, basil, scallions, and cheese. Season with salt and pepper. Serve immediately.