2 cups chicken broth
1/3 cup raisins
250g green beens
2 large sweet potatoes
1 3 inch cinamon sticks
1 cup whole wheat couscous
1/2 cup feta cheese, crumbed
1/2 cup parsley, finely chopped
1 tsp olive oil
1 medium diced onion
1/3 cup of chopped walnuts
Toast wlnuts in a large non-stick pot, over medium heat for 5 minutes. Heat oil, add onion and cinnamon stick pieces. Stir for 2 minutes, then add sweet potatoes. Pour in broth and bring to a boil. Cover, reduce heat and simmer until sweet potatoes are almost tender, 8 to 10 minutes. Return to boil, add beans and cook until tender-crisp, 5 minutes. Stir in couscous and raisins, cover, remove from heat and let stand 5 minutes. Fluff with a fork, empty into a serving bowl, and sprinkle with walnuts, parsley and feta.
1/3 cup raisins
250g green beens
2 large sweet potatoes
1 3 inch cinamon sticks
1 cup whole wheat couscous
1/2 cup feta cheese, crumbed
1/2 cup parsley, finely chopped
1 tsp olive oil
1 medium diced onion
1/3 cup of chopped walnuts
Toast wlnuts in a large non-stick pot, over medium heat for 5 minutes. Heat oil, add onion and cinnamon stick pieces. Stir for 2 minutes, then add sweet potatoes. Pour in broth and bring to a boil. Cover, reduce heat and simmer until sweet potatoes are almost tender, 8 to 10 minutes. Return to boil, add beans and cook until tender-crisp, 5 minutes. Stir in couscous and raisins, cover, remove from heat and let stand 5 minutes. Fluff with a fork, empty into a serving bowl, and sprinkle with walnuts, parsley and feta.
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