Mediterranean Couscous and Beans

 

3

cups vegetable broth or Progresso® chicken broth (from 32-oz carton)

2

cups uncooked couscous

1/2

cup raisins or currants

1/4

teaspoon pepper

1/8

teaspoon ground red pepper (cayenne)

1

small tomato, chopped (1/2 cup)

1

can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

1/3

cup crumbled feta cheese

• 1 Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
• 2 Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.