Vegetarian Mediterranean Couscous

Dinner ready in just 35 minutes! You won't miss the meat in this one-dish Mediterranean pasta skillet recipe made using Progresso® Chick Peas and Old El Paso® Salsa!

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Servings 5

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ingredients 13
Prep Time 35 min
Total Time 35 min

Ingredients

2: tablespoons olive oil

1 1/2: cups frozen bell pepper and onion stir-fry

2: garlic cloves, minced

1: cup sliced fresh carrots

1 1/2: cups Old El Paso® Salsa

1: (15-oz.) can Green Giant® or Old El Paso® Garbanzo Beans or Progresso® Chick Peas, drained, rinsed

1: (14 1/2-oz.) can ready-to-serve vegetable broth

2/3: cup water

1/2: cup golden raisins

1/4: teaspoon salt

3/4: teaspoon cumin

1/2: teaspoon cinnamon

1: (10-oz.) pkg. (1 1/2 cups) uncooked couscous

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Directions

1 Heat oil in 12-inch skillet over medium-high heat until hot. Add bell pepper and onion stir-fry and garlic; cook 3 to 5 minutes or until tender, stirring occasionally.
2 Add carrots and salsa; mix well. Cook 5 to 8 minutes or until carrots are tender, stirring occasionally.
3 Add beans, broth, water, raisins, salt, cumin and cinnamon; mix well. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand 5 to 10 minutes. Fluff with fork before serving.

EXPERT TIPS

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Expert Tips

Garbanzo beans are also called chickpeas or ceci. These buff-colored legumes have an irregular round shape and a mild, nutlike flavor. Garbanzo beans are popular in many parts of the world, including the Mediterranean and the Middle East, India, Mexico and Spain.

One cup of coarsely chopped bell pepper plus 1/2 cup of chopped onion can be used in place of the frozen bell pepper and onion stir-fry mixture.