first course which is also a second course and a strictly autumnal side dish. What are we talking about? We’re talking about the autumn couscous risotto with sweet potatoes. The recipe is by our food blogger Dalila Putignano.
- 150 g of natural couscous
- 150 ml vegetable stock
- 400 g of champignon mushrooms
- 200 g spicy bacon
- emmental cheese
- American sweet potatoes
Wash the American potatoes, prick them with a fork and seal them in a foil bag. Put them in the oven at 200°C for an hour, until they are soft. In the meantime, prepare the couscous. Clean and wash the mushrooms. Clean and wash the mushrooms, slice them finely and fry them on low heat with a little olive oil.
Add the diced bacon and chopped parsley. Add a little vegetable stock and cook over low heat for another 20 minutes.
Pour the couscous into a large bowl and add the same amount of vegetable stock. Let it stand for 10 minutes until the cous cous has absorbed all the liquid. At this point, crumble the cous cous with a fork and add the mushroom and bacon seasoning.
Cut the sweet potatoes in half and hollow them out with a fork.
Fill the potatoes with the couscous, grated Emmental cheese and chopped hazelnuts. Bake at 250°C to au gratin. Serve hot and crispy