Autumn risotto-style couscous with sweet potatoes
A main course that is also a second course and a strictly autumnal side dish. What are we talking about? The autumn risotto-style couscous made with sweet or American potatoes. The recipe is by our food blogger Dalila Putignano.
INGREDIENTS
- 150 g of natural couscous
- 150 ml of vegetable broth
400 g of champignon mushrooms - 200 g of spicy bacon
- Emmental cheese
- American sweet potatoes
- hazelnuts
METHOD:
Wash the sweet potatoes, prick them with a fork, and wrap them in aluminum foil. Bake at 200°C for about an hour until they are soft. In the meantime, focus on the couscous. Clean and wash the mushrooms. Slice them thinly and let them wilt over low heat with a drizzle of extra virgin olive oil.
Also add the diced bacon and chopped parsley. Moisten with a little vegetable broth and let cook over low heat for another 20 minutes.
In a large bowl, pour the couscous and moisten it with an equal amount of vegetable broth. Let it rest for 10 minutes until the couscous has absorbed all the liquids. At this point, fluff with a fork and add the mushroom and bacon dressing.
Cut the sweet potatoes in half and scoop them out with a fork.
Fill the potatoes with the couscous, grated Emmental cheese, and chopped hazelnuts. Bake at 250°C to gratinate. Serve hot and crispy.
