Silverbeet And Artichoke Israeli Couscous Risotto recipes
Ingredients
- 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
- pearl couscous
- 6 long-stem marinated artichokes, quartered
- 2 tablespoons lemon juice
- ½ cup (40g) finely grated parmesan, plus extra to serve
- cracked black pepper
- sea salt
Instructions
Silverbeet And Artichoke Israeli Couscous Risotto recipes serves 4 original recipe by Donna Hay.
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- middle eastern
Comments
Comments