Chickpea, Feta and Raisin Couscous

By The Canadian Living Test Kitchen

113 people added this to their Recipe Box

This recipe makes 4 servings

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.	-

More great recipes from this menu:

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1 cup drained rinsed canned chickpeas 1 1cup cupdrained rinsed canned chickpeas
2 tbsp raisins 2 2tbsp tbspraisinraisins or currants
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1-1/2 cups vegetable stock 1-1/2 1-1/2cups cupsvegetable stock
1 cup whole wheat couscous 1 1cup cupwhole wheat couscous or couscous
1/2 cup crumbled feta cheese 1/2 1/2cup cupcrumbled feta cheese
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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

Keywords : Sides; Salad; Vegan; One-Pot; Couscous; Chickpeas; Feta; Raisins;

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