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Moroccan Couscous Bowl

Made With:

Soups

VERVE® MOROCCAN STYLE NINE VEGETABLE

A fragrant vegetable broth infused with ginger and lemon -- bursting with a vibrant palette of nine vegetables, chickpeas and lentils.

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Tip

Portion 1 cup (250 mL) couscous into serving bowl. Leaving one section of couscous exposed, arrange 1/3 cup (80 mL) cucumber, 1/3 cup (80 mL) beets, 1/4 cup (60 mL) chickpeas, 1/4 cup (60 mL) yogurt and 1 tbsp (15 mL) mint over couscous in sections. Drizzle 1 tbsp (15 mL) olive oil over yogurt. Serve with lemon wedge.

Total Time

40 min.

Serving & Size

1 cup/250 mL

Yields

A fresh and fragrant grain bowl inspired by the flavours of Morocco is sure to satisfy meat eaters and vegetarians alike.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell’s® Verve Moroccan Style Nine Vegetable 1 pouch (4 lb) pouch (1.81 kg)
couscous 3 cups 750  mL
1. Pour soup into saucepan and bring to boil; stir in couscous. Remove from heat; cover and let stand for 7 minutes. Fluff with fork; spread out in thin layer on sheet pan. Let cool completely. Refrigerate for up to 3 days.
Weight Measure
chopped cucumber 4 cups L
chopped cooked beets 4 cups L
chickpeas 3 cups 750  mL
plain Greek yogurt 3 cups 750  mL
chopped fresh mint leaves 3 cup 185  mL
olive oil 3 cup 185  mL
lemon wedges
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