Tex mex couscous risotto

Vegetarian
Tex mex couscous risotto

Prep

10 min

Cook

5 min

Serves

6

Skill

MainsLunchboxGood Source of ProteinGood Source of IronLow in FatLow in SugarLow in Sodium

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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  • 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)


Nutrition per serving

Weight, measurement and temperature conversions
1948 kJ

energy kj

22 g

protein

2 g

saturated fat

14 g

dietary fibre

69 g

carbohydrate

14 g

sugars

580 mg

sodium