Tex mex couscous risotto
Prep
10 min
Cook
5 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
5 min
Serves
6
Skill
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)
Nutrition per serving
1948 kJ
energy kj
22 g
protein
2 g
saturated fat
14 g
dietary fibre
69 g
carbohydrate
14 g
sugars
580 mg
sodium
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.
- 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
1948 kJ
energy kj
22 g
protein
2 g
saturated fat
14 g
dietary fibre
69 g
carbohydrate
14 g
sugars
580 mg
sodium
- 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.