Tuna and Vegetable Risotto and Tomato Cous Cous

It's Foodies Monday and here are the recipes from today's cook up enjoy!

Tuna and Vegetable Risotto

Ingredients:

1 cup risoni

2 tablespoons butter

1/2 teaspoon ground ginger

1/2 teaspoon parsley

1/2 teaspoon basil

2 cups frozen vegetables

2 cups water

2x 95 grams tuna in oil

Method:

1. Melt butter into a pot and pour in the risoni and stir until the risoni is covered.

2. Stir in the parsley, basil and ginger.

3. Stir in the frozen vegetables.

4. Pour in the water and bring to a boil, then let simmer until all water has been absorbed.

5. Stir in the Tuna and serve.

Tomato Cous Cous 

 Ingredients: 

1 cup cous cous

400g chopped tomatoes

1/2 teaspoon chilli flakes

1/2 teaspoon cumin

1/2 teaspoon corriander

2 cups frozen vegetables

2 tablespoons olive oil

Method:

1. Heat olive oil in a pan and stir om the chilli flakes, cumin and corriander.

2. Add the frozen vegetables.

3. Stir in the chopped tomatoes.

4. Add in the Cous Cous and simmer until all liquid absorbed.

5. Serve and enjoy.