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Vegetarian Couscous with Feta https://www.metro.ca/userfiles/image/recipes/couscous-vegetarien-feta-4540.jpg PT15M PT15M PT35M
In a large frying pan or saucepan, melt butter over medium-high heat. Cook garlic, onion, celery, yellow pepper and beans for 2 to 3 minutes, until soft but not browned.Stir in tomatoes, juice and broth. Bring to a boil, and add salt, pepper and hot sauce.Stir in couscous and cover. Remove from heat and let stand about 5 minutes or until couscous has absorbed almost all the liquid. Fluff with a fork. Add chickpeas, herbs and cheese; stir well. Serve immediately.VariationFor a change of taste, try with Canadian Bocconcini, Mozzarella, Gouda, Cheddar or Havarti.
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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, each cut into 3 or 4 pieces 19 oz (540 mL) Tomato 1/2 cup (125 mL) orange juice 1/2 cup (125 mL) vegetable broth salt and ground pepper to taste hot pepper sauce, to taste 1/2 cup (125 mL) medium couscous 19 oz (540 mL) chickpeas, rinsed and drained 2 Tbsp. (30 mL) chopped fresh oregano or 10 ml (2 teaspoon) dried oregano 2 Tbsp. (30 mL) chopped fresh mint or 10 ml (2 teaspoon) dried mint 1 1/2 cups (315 mL) diced or crumbled canadian feta
Vegetarian Couscous with Feta

Vegetarian Couscous with Feta

Rate this recipe
5 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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  • 2
    cloves garlic, chopped
  • 1
    onion, chopped
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  • 2
    celery
  • 1
    yellow pepper, diced
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    AVOCADOS

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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 1 cup
    (250 mL)
    green beans, each cut into 3 or 4 pieces
  • 19 oz
    (540 mL)
    Tomato
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  • 1/2 cup
    (125 mL)
    orange juice
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  • 1/2 cup
    (125 mL)
    vegetable broth
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  • salt and ground pepper to taste

  • hot pepper sauce, to taste
  • 1/2 cup
    (125 mL)
    medium couscous
  • 19 oz
    (540 mL)
    chickpeas, rinsed and drained
  • 2 Tbsp.
    (30 mL)
    chopped fresh oregano or 10 ml (2 teaspoon) dried oregano
  • 2 Tbsp.
    (30 mL)
    chopped fresh mint or 10 ml (2 teaspoon) dried mint
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  • 1 1/2 cups
    (315 mL)
    diced or crumbled canadian feta
Imprimer ma sélection

Preparation

In a large frying pan or saucepan, melt butter over medium-high heat. Cook garlic, onion, celery, yellow pepper and beans for 2 to 3 minutes, until soft but not browned.

Stir in tomatoes, juice and broth. Bring to a boil, and add salt, pepper and hot sauce.

Stir in couscous and cover. Remove from heat and let stand about 5 minutes or until couscous has absorbed almost all the liquid. Fluff with a fork. Add chickpeas, herbs and cheese; stir well. Serve immediately.

Variation

For a change of taste, try with Canadian Bocconcini, Mozzarella, Gouda, Cheddar or Havarti.

Source : Metro

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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