Tuna Chili Pearl Couscous “Risotto”

READY IN: 30mins

INGREDIENTS

  • 2cups pearl couscous (or Israeli couscous)
  • 4cupschicken stock, hot
  • 425gchunk tuna (separated with a fork)
  • 1leek, finely sliced(or 1 onion, finely chopped)
  • 2tablespoonsbutter
  • 3garlic cloves, minced
  • 2teaspoonschili, minced
  • 1tablespoonlemon juice
  • 1cupfrozen peas
  • 12 cupparmesan cheese
  • NUTRITION INFO

    Serving Size: 1 (344) g

    Servings Per Recipe:4

    Calories: 686.4

    Calories from Fat 126 g 18 %

    Total Fat 14 g 21 %

    Saturated Fat 7 g 35 %

    Cholesterol 65.8 mg 21 %

    Sodium 1008.4 mg 42 %

    Total Carbohydrate85 g 28 %

    Dietary Fiber 6.4 g 25 %

    Sugars 6.6 g 26 %

    Protein 51.5 g 103 %

    DIRECTIONS

  • Melt butter in a large saucepan over medium/low heat and sauté the leek (or onion) and garlic for 5 minutes until it softens, stirring occasionally to prevent sticking.
  • Stir in the chili and couscous and cook for 2 minutes, stirring often, to lightly toast the couscous.
  • Add half a cup of the heated stock and stir until the liquid is absorbed.
  • Add the rest of the heated stock, the flaked tuna, peas and lemon juice and stir to combine. Bring to the boil.
  • Reduce heat to low, cover with the lid, and simmer for 12 to 15 minutes or until the liquid is absorbed. Stir every few minutes to prevent sticking.
  • Remove from heat, stir in the Parmesan cheese and serve.
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