Vegetarian Couscous

A colourful vegetarian couscous dish made with couscous, Campbell's vegetable broth, chickpeas, kidney beans, dried fruits & nuts & tomatoes.

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) onion, diced
  • 1 cup (250 mL) bell pepper
  • 1 cup (250 mL) chickpeas (garbanzo beans), drained and rinsed
  • 1 cup (250 mL) red kidney beans, drained and rinsed
  • 1 cup (250 mL) mixed dried fruits and nuts (cranberry, raisins, chopped apricots, cashews, peanuts)
  • 1 tbsp (15 mL) garlic, chopped
  • 2 tbsp (30 mL) Greek seasoning
  • 2 cups (500 mL) couscous
  • 3 cups (750 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 cup (250 mL) cherry tomatoes, cut in half
  • 2 tbsp (30 mL) fresh parsley, chopped


  1. Heat oil over medium heat in a sauce pan. Add onions and peppers and sauté for 4 minutes or until the vegetables have softened and browned.
  2. Add garlic,chickpeas,red kidney beans,dried fruits & nuts and Greek seasoning to pan and continue to sauté for another 2 minutes.
  3. Add broth and bring to a boil over high heat.
  4. Add couscous,cover and turn off the heat and let sit for 10 minutes.
  5. After 10 minutes,fluff the couscous with a fork; add cherry tomatoes and parsley then stir to combine.

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  • Lola B.

    April 18, 2015

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  • Jocelyne B.

    January 1, 2014

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Amount Per Serving
Calories 460
Fat 9 g
Sodium 640 mg
Carbohydrate 79 g
Dietary Fibre 10 g
Protein 16 g
Calcium 8 %DV
  • Excellent Source of fibre
  • Source of protein

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