Roman Holiday Couscous Timbale with Goat Cheese Gratin


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Soft-Ripened Cheeses
3 tbsp extra virgin olive oil, divided use
2 shallots, minced
4 oz Pancetta, chopped
1 cup Pearl couscous
1 tsp salt
2 cups chicken stock, hot
1 tbsp butter
1 tbsp fresh basil, chopped
3/4 cup crimini mushrooms, stemmed, caps sliced
2 cups baby spinach leaves
1/4 cup sun-dried tomatoes (packed in oil) drained, chopped
1/3 cup prepared pesto
3/4 tsp white pepper
1/2 cup heavy whipping cream
Olive Oil flavored non-stick cooking spray
6 oz lle de France goat cheese, room temperature
1/3 cup toasted pine nuts


    * In a saucepan, heat 2 tbsp olive oil.
    * Add shallots and Pancetta and cook for 1 minute, add pearl couscous and stir until well coated with oil.
    * Season with salt and add 1 cup of chicken stock.
    * Stir occasionally until 2/3 of the liquid is absorbed.
    * Add the remaining cup of stock, and continue to cook until al dente.
    * Taste and adjust seasoning with salt, stir in butter, and finish with basil. Set aside and keep warm.
    * Preheat broiler.
    * Heat remaining tbsp olive oil in skillet and add mushrooms and sauté for 3 minutes.
    * Add spinach and cook until wilted and stir in sun-dried tomatoes and continue cooking for 1 minute.
    * Stir in pesto and white pepper, transfer to pot with couscous and add whipping cream, fold ingredients together.
    * Spray 6 ramekins or an 8x8” baking dish with non-stick spray.
    * Spread couscous mixture evenly into baking dish(es).
    * Use a rubber spatula that has been dipped in hot water to spread lle De France goat cheese evenly over surface.
    * Place under broiler until cheese is lightly browned and bubbly.
    * Remove from broiler and sprinkle pine nuts over surface and serve.
    * Makes 6 servings.

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