| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Beans/legum, Bobbie’s no, Bulgur/cous, Cheese |
4 |
Servings |
INGREDIENTS
| 7 |
oz |
Box roasted garlic and olive oil-flavored; couscous |
| 15 |
oz |
Can red kidney beans; rinsed/drained |
| 1 |
|
Cucumber; thinly sliced |
| 1 |
c |
Cherry tomatoes; halved |
| 1/2 |
c |
Feta cheese (plain or herb flavored); crumbled |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
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@sojourn.com
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@sojourn.com> on
Mar 15, 1998
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”