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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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