Chickpea, Feta and Raisin Couscous
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Recipe based on 4 ratings.
Chickpea, Feta and Raisin Couscous
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
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| Tip: For a unique presentation | - |
| pack couscous into 6-oz (175 mL) greased custard_cups | - |
| ramekins or timbale rounds | - |
| then invert onto plates. | - |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspeach salt and pepper
- 1 cup 1cupdrained rinsed canned chickpeas
- 2 tbsp 2tbspraisinraisins or currants
- 1/2 tsp 1/2tspground cumin
- 1-1/2 cups 1-1/2cupsvegetable stock
- 1 cup 1cupwhole wheat couscous or couscous
- 1/2 cup 1/2cupcrumbled feta cheese
- 2 tbsp 2tbspchopped 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.
Source : Canadian Living Magazine: November 2003
