Tex mex couscous risotto
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.
Keywords
- Tex mex couscous risotto
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Measuring cup
- Can opener
- Colander
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)
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