Couscous Risotto With Spring Greens

• 4 cups low sodium chicken stock
• 2 tablespoons olive oil
• 2 leeks, white parts only, chopped
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 package mushrooms, sliced
• 1 cup pearled couscous
• 1/2 cup white wine
• 3 cups arugula
• 1/2 cup walnuts, toasted and cooled
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons basil, chopped
• 2 tablespoons scallions, chopped
• salt and pepper

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 walnuts, lemon zest, 1/2 the lemon juice, basil, scallions, and cheese. Season with salt and pepper. Serve immediately.

chicken stock, olive oil, leeks, shallot, garlic, mushrooms, couscous, white wine, arugula, walnuts, freshly grated parmesan cheese, basil, scallions, salt

Taken from food52.com/recipes/17233-couscous-risotto-with-spring-greens (may not work)