Chickpea, Feta and Raisin Couscous
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
Source
Canadian Living Magazine: November 2003
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