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Vegetarian Couscous with Feta




Source of Recipe


By The Dairy Farmers of Canada


List of Ingredients




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
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 wheat semolina (couscous)
1 can 19 oz (540 mL) chickpeas, rinsed and drained
2 tbsp (30 mL) fresh oregano, chopped or 2 tbsp (10 mL) dried oregano
2 tbsp (30 mL) fresh mint, chopped or 2 tbsp (10 mL) dried mint
1 1/2 cups (375 mL) Canadian Feta, diced or crumbled



Recipe



In a large frying pan or saucepan, melt the butter over medium-high heat. Brown 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.


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.

Variations:
Bocconcini, Mozzarella, Gouda, Cheddar, Havarti, etc