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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. Heat oil in a heavy based large saucepan and saute onion and capsicum.
    2. Stir through chilli and corn and saute for 1 min.
    3. Add couscous, tomatoes, tomato paste and stock and bring mixture to the boil.
    4. Reduce heat and simmer covered for 15 mins stirring every few minutes or until couscous is tender.
    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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