Couscous Risotto | Sonoma-Cutrer Vineyards

Ingredients

• 1/2 c chopped shallots or green onions (white part only)
• 1 tbsp slivered garlic
• 2 tbsp olive oil
• 2 c large Israeli type couscous
• 1/2 c dry white wine
• 4 c rich chicken or vegetable stock
• 1/2 c coarsely chopped pitted olives such as Cerignola and/or Castelvertrano
• 2 c baby kale or arugula
• 1/2 c sun-dried tomatoes
• 2 tbsp finely grated lemon zest
• 1/4 c chopped chives
• 1/2 c freshly grated Parmesan cheese
• Garnish: Fried sweet potato chips or basil sprigs