Tuna Chili Pearl Couscous “Risotto”

I adapted a low fat tuna chili risotto recipe to use some pearl couscous that I had lying around and it was amazing!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  cups  pearl couscous (or Israeli couscous)
• 4  cups  chicken stock, hot
• 425  g chunk tuna (separated with a fork)
• 1  leek, finely sliced (or 1 onion, finely chopped)
• 2  tablespoons butter
• 3  garlic cloves, minced
• 2  teaspoons  chili, minced
• 1  tablespoon lemon juice
• 1  cup  frozen peas
• 1⁄2 cup parmesan cheese

Directions

1. 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.
2. Stir in the chili and couscous and cook for 2 minutes, stirring often, to lightly toast the couscous.
3. Add half a cup of the heated stock and stir until the liquid is absorbed.
4. Add the rest of the heated stock, the flaked tuna, peas and lemon juice and stir to combine. Bring to the boil.
5. 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.
6. Remove from heat, stir in the Parmesan cheese and serve.