Tex mex couscous risotto

Serves: 6
Prep: 10
Cook: 5

This Mexican flavoured risotto is made with couscous, which is quicker than making a traditional risotto with rice. It's easy to make and wonderful “bowl food” in winter.

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Ingredients

  • 1 tbs oil
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 1/4 - 1/2 tsp chilli flakes or powder
  • 2 cobs corn, removed from cob
  • 2 cups israeli couscous
  • 425g can diced tomatoes
  • 2 tbs tomato paste
  • 1 litre vegetable stock, reduced salt
  • 400g can black beans, rinsed and drained
  • 1/3 cup grated parmesan cheese (optional)

Method

  1. Step 1

    Heat oil in a heavy based large saucepan and saute onion and capsicum.

  2. Step 2

    Stir through chilli and corn and saute for 1 min.

  3. Step 3

    Add couscous, tomatoes, tomato paste and stock and bring mixture to the boil.

  4. Step 4

    Reduce heat and simmer covered for 15 mins stirring every few minutes or until couscous is tender.

  5. Step 5

    Remove from heat and fold through beans and cheese. Stand for 5 mins then serve garnished with coriander, chilli and lime.

Tips

  • This recipe uses israeli couscous which are large balls of wheat-like pasta. They can be replaced with pearl couscous which are smaller.
  • For a vegan recipe, remove cheese.

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