- Hand Blender: Used for pureeing ingredients like squash or parsley into a smooth consistency.
- Sauté Pan: Essential for sautéing vegetables and cooking the couscous.
- Large Pot
- Chef's Knife: For chopping vegetables like radicchio, squash, and parsley.
- Cutting Board: To chop ingredients on while preparing the dish.
- Measuring Cups & Spoons: Necessary for accurately measuring dry and wet ingredients.
- Whisk or Fork: Useful for whisking risotto rice to incorporate liquid evenly and create a creamy texture.
- Colander: For draining cooked couscous or vegetables after they have been boiled.
- Mixing Bowls: Various sizes could be useful for different stages of preparation and mixing ingredients.
6 tablespoons (3/4 stick) butter, room temperature, divided
1 large onion, chopped (2 1/2 cups)
3 teaspoons grated lemon peel, divided
1 (8.8-ounce) package toasted Israeli couscous (about 1 3/4 cups)
3 cups low-salt chicken broth
3 cups 1/2-inch cubes peeled butternut squash (about 12 ounces)
1 cup diced radicchio
3/4 cup finely grated Parmesan cheese
1 cup (packed) fresh Italian parsley leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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