Vegetarian Couscous with Feta

Name: Vegetarian Couscous with Feta
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) butter; 2 garlic cloves chopped; 1 onion chopped; 2 stalks of celery thinly sliced; 1 yellow bell pepper diced; 1 cup (250 mL) green beans cut in pieces; 1 can (19 oz/540 mL) diced tomatoes; 1/2 cup (125 mL) orange juice; 1/2 cup (125 mL) vegetable stock; Salt and ground pepper to taste; Hot pepper sauce to taste; 1 cup (250 mL) medium grain whole 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

This is the Vegetarian Couscous with Feta recipe.

Prep: 15 min
Cooking: 10 min

Yields 4 servings

Ingredients

1 tbsp (15 mL) butter
2 garlic cloves chopped
1 onion chopped
2 stalks of celery thinly sliced
1 yellow bell pepper diced
1 cup (250 mL) green beans cut in pieces
1 can (19 oz/540 mL) diced tomatoes
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) vegetable stock
Salt and ground pepper to taste
Hot pepper sauce to taste
1 cup (250 mL) medium grain whole 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

READY FOR REWARDS?

Preparation

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.