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Vegetarian Couscous Recipe

Vegetarian Couscous
Source: campbells

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Ingredients

  • 1 tbsp (15 mL)olive oil
  • 1 cup (250 mL)onion, diced
  • 1 cup (250 mL)bell pepper
  • 1 cup (250 mL)chickpeas (garbanzo beans), drained and rinsed
  • 1 cup (250 mL)red kidney beans, drained and rinsed
  • 1 cup (250 mL)mixed dried fruits and nuts (cranberry, raisins, chopped apricots, cashews, peanuts)
  • 1 tbsp (15 mL)garlic, chopped
  • 2 tbsp (30 mL)Greek seasoning
  • 2 cups (500 mL)couscous
  • 3 cups (750 mL)CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 cup (250 mL)cherry tomatoes, cut in half
  • 2 tbsp (30 mL)fresh parsley, chopped
PREP TIME
5m
COOK TIME
20m
TOTAL TIME
25m
YIELD
6 servings

Instructions

  • Heat oil over medium heat in a sauce pan. Add onions and peppers and sauté for 4 minutes or until the vegetables have softened and browned.
  • Add garlic,chickpeas,red kidney beans,dried fruits & nuts and Greek seasoning to pan and continue to sauté for another 2 minutes.
  • Add broth and bring to a boil over high heat.
  • Add couscous,cover and turn off the heat and let sit for 10 minutes.
  • After 10 minutes,fluff the couscous with a fork; add cherry tomatoes and parsley then stir to combine.

Dinner

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A recipe from campbells

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