Recipe - Mr Foods Vegetarian Couscous Delight

7 ounce Box roasted garlic and olive
oilflavored; couscous
15 ounce Can red kidney beans;
rinsed/drained
1 Cucumber; thinly cut or sliced up
1 cup Cherry tomatoes; halved
One half cup Feta cheese (plain or herb
flavored); crumbled
2 tablespoon Chopped fresh parsley

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 vetarianforanight won't miss the meat.
Recipe by: Mr. Food's EasyCooking Magazine, Winter/Spring '98

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 15, 1998