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Vegetarian Couscous with Feta

Course Main Dishes
Prep. Time 15 mins
Cooking Time 10 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 tbsp (15 ml) butter

2 cloves of garlic, chopped

1 onion, chopped

2 stalks of celery, thinly sliced

1 yellow pepper, diced

1 cup (250 ml) green beans, cut in pieces

19 oz (540 ml) diced tomatoes

1/2 cup (125 ml) orange juice

1/2 cup (125 ml) vegetable stock

Salt

Ground pepper, to taste

Hot pepper sauce, to taste

1 cup (250 ml) medium grain wheat semolina (couscous)

1 19 oz can (540 mL) chickpeas, rinsed and drained

2 tbsp (30 ml) fresh oregano, chopped or

2 tsp (10 ml) dried oregano

2 tbsp (30 ml) fresh mint, chopped or

2 tsp (10 ml) dried mint

1 1/2 cups (375 ml) Canadian Feta, diced or crumbled

Instructions

In a large skillet, melt the butter over medium-high heat. Sauté the garlic, onion, celery, pepper and beans. Cook for 2 to 3 minutes.

Add the tomatoes, orange juice and stock. Bring to a boil, season and add the hot pepper sauce.

Add the wheat semolina (couscous), stir and cover. Turn off the heat and let stand for about 5 minutes or until the semolina has absorbed nearly all the liquid. Use a fork to separate the grains if necessary. Add the chickpeas, herbs and Feta, mix well and serve immediately.

Tips

Suggestion:
The Vegetarian Couscous with Feta can be served cold. Let cool before adding the Feta, and use a little olive oil and orange juice as a dressing.

Bocconcini, Mozzarella, Gouda, Cheddar, Havarti, etc.

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Nutritional Info

Per serving

Energy: 493 Calories
Protein: 24 g
Fat: 16 g
Carbohydrate: 66 g
Sodium: 1533 mg
Fibre: 13 g
Calcium: 383 mg

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