Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 wont miss the meat. Recipe by: Mr. Foods EasyCooking Magazine, Winter/Spring 98 Posted to MC-Recipe Digest by Roberta Banghart on Mar 15, 1998
