Chickpea, Feta and Raisin Couscous

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Tip: For a unique presentation -
pack couscous into 6-oz (175 mL) greased custard cups -
ramekins or timbale rounds -
then invert onto plates. -
    1 tbsp (15 mL) vegetable oil
    1 onion, chopped
    2 cloves garlic, minced
    1/4 tsp (1 mL) each salt and pepper
    1 cup (250 mL) drained rinsed canned chickpeas
    2 tbsp (25 mL) raisins or currants
    1/2 tsp (2 mL) ground cumin
    1-1/2 cups (375 mL) vegetable stock
    1 cup (250 mL) whole wheat or regular couscous
    1/2 cup (125 mL) crumbled feta cheese
    2 tbsp (25 mL) chopped fresh parsley

Preparation:

In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, chickpeas, raisins and cumin stirring often, until softened, about 4 minutes.

Pour in vegetable stock; bring to boil. Stir in couscous . Remove from heat. Cover and let stand for 5 minutes.

Add feta cheese and parsley; fluff with fork.

Additional Information

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Source

Canadian Living Magazine: November 2003





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