Jammy Sofrito Couscous with Ricotta

Jammy sofrito couscous with ricotta is a fantastic side dish to complement almost any protein. With homemade sofrito, caramelized leeks, fresh herbs, and creamy ricotta, this couscous dish can easily steal the spotlight.

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Recipe

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Jammy Sofrito Couscous with Ricotta

Total Time2 hours hrs

Course: Side Dish

Cuisine: Spanish

Keyword: vegetarian

Servings: 4

Author: Christine Ma

Ingredients

Sofrito

• 2 tablespoons olive oil
• ½ medium onion chopped
• 2 garlic cloves minced
• ½ green bell peppers chopped
• ¼ cup red wine
• 28 oz canned whole tomatoes
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon cumin
• 1 sprig rosemary
• salt and pepper

Remaining ingredients

• 1 cup dry pearl couscous
• 2 tablespoons olive oil divided
• 1 tablespoon butter
• 2 leeks halved lengthwise and thinly sliced
• 2 cloves garlic minced
• ½ teaspoon red chili flakes
• 4 ounces spinach
• ½ cup ricotta
• salt and pepper
• ¼ cup toasted sliced almonds
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• ¼ cup grated parmesan

Instructions

• Make the sofrito. Heat 2 tablespoons olive oil in a large saucepot over medium heat. Add onions and season with salt pepper. Cover the pot and saute for 5 minutes. Remove lid and add garlic and green bell pepper. Continue to saute for 5 more minutes or until peppers are softened.
• Add red wine and bring to a boil. Continue to simmer until almost all of the wine has evaporated. Add tomatoes, paprika, oregano, cumin, and rosemary, stirring to combine. Bring to a simmer, reduce heat to low, and continue to simmer for about 50 minutes - 1 hour, mashing tomatoes occasionally to release their juices. The sofrito should thicken and reduce by about ⅓. Season with salt and pepper and set aside.
• Meanwhile, caramelize the leeks. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan over medium heat. Add sliced leeks and season with salt. Continue to cook until leeks turn deep golden brown, stirring frequently. If the pan becomes too dry, add a splash of water.
• Add another tablespoon of oil to the pan and add garlic, red chili flakes, and spinach. Saute for 4-5 minutes or until garlic is golden brown and spinach is wilted.
• Cook pearl couscous according to directions on package. Drain and add to the saute pan along with 1 cup sofrito sauce and ricotta. Stir to combine and season with salt and pepper.
• Transfer jammy sofrito couscous onto a serving plate and top with toasted almonds, parsley, basil, and grated parmesan. Serve immediately.

Notes

The sofrito can be prepared up to 5 days in advance. This recipe makes extra sofrito. Reserve the remaining for another dish or freeze the sauce for up to 3 months.

Step-by-step instructions

Step 1: Make sofrito

Since the sofrito is the base of the couscous, let's start by making this wonderful sauce. I still remember learning about sofrito when I was a student at the Culinary Institute of America. The richness and depth behind it resonated with me, and I never forgot it through my years as a chef.

Start by heating 2 tablespoons of olive oil in a large saucepot over medium heat. I prefer using a heavy-bottomed sauce pot or Dutch oven because it provides even heat distribution across the bottom of the pot.

This also means there's less of a risk of the sauce scorching and sticking to the bottom of the pot.

Add chopped onions, season with salt and pepper, then cover the pot and sauté for 5 minutes. Covering the pot allows the onions to steam rather than brown.

Uncover the pot and incorporate minced garlic and chopped green bell pepper. Continue to sauté for an additional 5 minutes until the peppers are softened.

Add ¼ cup of red wine to the pot, bringing it to a boil, then allow it to simmer until most of the wine has evaporated. Then, add whole canned tomatoes along with paprika, dried oregano, cumin, and a sprig of rosemary.

Stir to combine and bring the mixture to a simmer.

Reduce the heat to low and continue simmering for about 50 minutes to 1 hour, occasionally mashing the tomatoes to release their juices. The sofrito should thicken and reduce by approximately ⅓. Season with salt and pepper, then set it aside.

Feel free to make the sofrito up to 5 days in advance. In fact, it tastes better as it sits because the flavors are able to meld together.

Step 2: Caramelize leeks

While the sofrito is simmering, focus on caramelizing the leeks. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add the sliced leeks, seasoning them with salt.

Seasoning the leeks in the beginning will help them brown more evenly, although it will take a bit longer.

Continue cooking until the leeks achieve a deep golden brown color, stirring frequently. If the pan becomes dry, add a splash of water.

Caramelizing leeks is a slow process, so don't rush it. If you increase the heat and try to hurry the process, they can burn instead. It should take about 30 minutes for the leeks to fully caramelize.

Step 3: Putting it all together

Now it's time to bring all of the components together. Add another tablespoon of oil to the pan with the leeks and add minced garlic, red chili flakes, and spinach.

Sauté for 4-5 minutes, or until the garlic is golden brown, and the spinach is wilted.

Simultaneously, cook 1 cup of dry pearl couscous according to the package instructions. Drain and add it to the sauté pan along with 1 cup of the sofrito sauce and ricotta. Stir to combine and season with salt and pepper.

Transfer the jammy sofrito couscous onto a serving plate and garnish with toasted almonds, chopped parsley, basil, and grated parmesan. You can also drizzle extra virgin olive oil on top for a little extra bump of richness.

I know, I know, this dish was a lot of work for a side. But it can easily be served as the main dish as well - it's flavorful enough to be one! And hopefully, after tasting the couscous, you won't regret going through the trouble of making it.

Make-ahead and storage

• Make-ahead: The sofrito can be prepared up to 5 days in advance, while the caramelized leeks can be cooked the day before. Reheat both items before finishing the dish.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 5 days.

Serving suggestions

This jammy sofrito couscous with ricotta pairs well with American, Spanish, Italian, and Mediterranean dishes. Here are some of my favorite meals to pair it with: