Israeli Cous Cous with Pesto and Burrata

While we were in Tuscany, I enjoyed a meal of pesto risotto with burrata.  Now, I don’t make risotto myself.  It’s just not something I do.  However, I find that Israeli cous cous releases the right amount of starch to make it a good substitute.  I didn’t take any in-process photos, but it’s such an easy dish to make that you don’t need step-by-step photos.

Israeli Cous Cous with Pesto and Burrata1

Cook the Israeli cous cous according to the package directions.  When complete, stir in store-bought pesto, fresh grated parmesan, and a little fat free half and half if it needs a little extra creaminess (I left it out this time – up to you).  That’s all the hard work.  Put the pesto cous cous on a platter, top with a giant ball of burrata, and drizzle with a balsamic reduction.

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Tearing into the burrata

Note: for the balsamic reduction, you can either buy it ready made (stores like Trader Joe’s sell it) or make it yourself by stirring together 1 c. balsamic vinegar and 1/4 c. honey in a small saucepan and placing over high heat.  Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 c. (about 10 minutes).

It goes really well when served alongside a hearty salad.

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The burrata itself makes this dish kinda creamy…and delicious