Yield: 4 Servings
|7 ounces||Box roasted garlic and olive oil-flavored; couscous|
|15 ounces||Can red kidney beans; rinsed/drained|
|1 \N||Cucumber; thinly sliced|
|1 cup||Cherry tomatoes; halved|
|½ cup||Feta cheese (plain or herb flavored); crumbled|
|2 tablespoons||Chopped fresh parsley|
Cook couscous according to package directions. Add kidney beans to the hot couscous; mix well. To serve, mound the couscous in a large bowl, encircle with cucumber slicesanad cherry tomato halves and top with crumbled feta then parsley. Serves 4. Recipe developed by Meissa Clark, author of many cookbooks, including Instant Gourmet and Comfort Food: Pasta. MC formatting by bobbi744@...
NOTES : This hearty combination of couscous, feta cheese, kidney beans and salad vegetables makes for an entree so tasty and satisfying that even the most reluctant vetarian-for-a-night won't miss the meat.
Recipe by: Mr. Food's EasyCooking Magazine, Winter/Spring '98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 15, 1998