Discover a fresh twist on a classic dish with our Giant Couscous Risotto, infused with the vibrant flavours of chilli, parmesan, and lemon. The hearty texture of giant couscous is perfectly complemented by the zesty brightness of lemon and the rich heat of Banhoek Chilli Oil.
This comforting yet lively dish is a celebration of simple ingredients transformed into something truly special—ideal for a satisfying meal any day of the week.
Serves: 4
Prep Time: <5 mins
Cook Time: 15 mins
INGREDIENTS:
For the Risotto:
2 tablespoons Banhoek Chili Oil
1 small yellow onion, finely chopped, or 2-3 shallots, finely chopped
1/3 cup dry white wine
2 cups giant couscous (also called pearl couscous)
1L vegetable or chicken broth
50g grated Parmesan cheese (a generous handful)
1/4 cup (80g) full fat creme fraiche
For the Green Chillichuri:
25g bunch of parsley
1 small red chilli, finely chopped
30ml Banhoek Chilli Oil
To Garnish:
Small handful of chopped parsley
Roasted Tomatoes for serving
COOKING INSTRUCTIONS:
Finely chop the onion or shallots. Heat the Banhoek Chilli Oil in a large pan over medium heat. Add the finely chopped onion or shallots and sauté until they are soft and translucent, about 3-4 minutes.
While the aromatics cook, dice the red chilli. Grate the Parmesan cheese, zest the lemon, and chop the parsley.
Add the giant couscous to the pan and stir well to coat with the oil and onion mixture.
Pour in the dry white wine and cook, stirring frequently, until the wine has mostly evaporated.
Gradually add the broth, about 1 cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more. This should take about 8-10 minutes total for the couscous to cook through. It should be quite al dente, with a good bite
Once the couscous is tender and the liquid is mostly absorbed, stir in the grated Parmesan cheese, creme fraiche, and lemon zest.
Season with salt and pepper to taste. Place the lid on and remove from heat.
To a bowl add chopped parsley, diced red chilli, and Banhoek Chilli Oil and stir to combine. The green chillichuri should be the consistency of pesto. Add more oil if needed, and season to taste.
Spoon the risotto into serving bowls.
Drizzle the chillichuri over each serving and top with roasted tomatoes if desired.
