- 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)
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltc97e623a9d5da9d2/635fcc610ada7f088f993e16/Tex-Mex-Couscous-Risotto-6638-1.png?width=880&height=387&format=png&quality=95&crop=910%3A400)
Tex mex couscous risotto
Serves: 6
Prep: 10
Cook: 5
Ingredients
Method
- Heat oil in a heavy based large saucepan and saute onion and capsicum.
- Stir through chilli and corn and saute for 1 min.
- Add couscous, tomatoes, tomato paste and stock and bring mixture to the boil.
- Reduce heat and simmer covered for 15 mins stirring every few minutes or until couscous is tender.
- 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.