A fresh and fragrant grain bowl inspired by the flavours of Morocco is sure to satisfy meat eaters and vegetarians alike.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Verve Moroccan Style Nine Vegetable
1 pouch (1.81 kg)
1 pouch (4 lb)
|couscous||750 mL||3 cups|
|chopped cucumber||1 L||4 cups|
|chopped cooked beets||1 L||4 cups|
|chickpeas||750 mL||3 cups|
|plain Greek yogurt||750 mL||3 cups|
|chopped fresh mint leaves||185 mL||3/4 cup|
|olive oil||185 mL||3/4 cup|
|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.|
- 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.