Vegetarian Couscous with Bocconcini

Vegetarian Couscous with Bocconcini
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    butter

  • 2

    cloves garlic, chopped

  • 1

    onion, chopped

  • 2

    celery

  • 1

    yellow pepper, diced

  • 1 cup
    (250 mL)

    green beans, cut into pieces

  • 19 can
    (540 ml)

    diced tomatoes

  • 1/2 cup
    (125 mL)

    orange juice

  • 1/2 cup
    (125 mL)

    vegetable stock

  • salt and ground pepper to taste

  • hot pepper sauce (ex. harissa) to taste

  • 1 cup
    (250 mL)

    medium grain wheat semolina (couscous)

  • 19 oz
    (540 mL)

    chickpeas, rinsed and drained

  • 2 Tbsp.
    (30 mL)

    fresh oregano, chopped, or 2 tablespoon (10 ml) irresistibles dried oregano

  • 2 Tbsp.
    (30 mL)

    fresh mint, chopped, or 2 tablespoon (10 ml) irresistibles dried mint

  • 1 1/2 cups
    (375 mL)

    canadian bocconcini, diced

Preparation

In a large skillet or saucepan, melt butter over medium-high heat. Brown garlic, onion, celery, pepper and beans. Cook 2 to 3 minutes.

Add tomatoes, orange juice and stock. Bring to a boil and season with salt, pepper and hot pepper sauce.

Add wheat semolina (couscous), stir and cover. Turn off heat and let stand about 5 minutes or until semolina has absorbed nearly all the liquid.

Use a fork to separate grains, add chickpeas, herbs and Bocconcini, mix well and serve immediately.

Source: www.fromagesdici.com

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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