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Vegetarian Couscous with Bocconcini https://www.metro.ca/userfiles/image/recipes/couscous-vegetarien-bocconcini-4366.jpg PT20M PT15M PT40M
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.
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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 Tomato 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
Vegetarian Couscous with Bocconcini

Vegetarian Couscous with Bocconcini

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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 Tomato
  • 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
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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