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Pearl Couscous with Bell Pepper Cream and Burrata

Pearl couscous cooked like risotto, bell peppers that bring the perfect kick, and burrata, the ultimate touch of indulgence.

Couscous Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 805 kcal / serving

Instructions

  • 1.   Prepare the bell pepper cream:
  • 2.   Sauté minced shallot in a sauté pan with a little olive oil.
  • 3.   Add the garlic clove and then the bell peppers until they soften slightly. Reduce the heat and add the cream and a bouillon cube.
  • 4.   Cook for a few minutes, stirring often.
  • 5.   Blend everything together, adjust the seasoning, and set aside.
  • 6.   Prepare the pearl couscous risotto:
  • 7.   Sauté a shallot in a little olive oil, then add the pearl couscous and sauté for 2 minutes.
  • 8.   Add the white wine. Once the white wine has evaporated, gradually add the broth until the couscous is tender but still slightly resistant to the bite.
  • 9.   Add the bell pepper cream to the risotto, mix well.
  • 10.   Serve with herbs and 1/2 or a whole burrata, drizzle with a little olive oil, and season your burrata!

Ingredients for servings

  • 500 g of pearl couscous
  • 2 pointed red pepper
  • 200 ml of soy cream
  • 2 burratas
  • 2 shallots
  • 1 garlic clove
  • 15 cl of white wine
  • 2 vegetable bouillon cubes
  • 1 olive oil
  • 1 salted butter
  • 1 Espelette pepper
  • 1 fresh basil
  • 1 handful of arugula
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    805 kcal
    40 %
  • Fat
    26,9 g
    38 %
  • of which saturated
    13,74 g
    69 %
  • Carbohydrates
    98,21 g
    38 %
  • of which sugar
    5,57 g
    6 %
  • Protein
    29,97 g
    60 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.