Cooking with Campbell’s

As a vegetarian, it always proves a challenge to find something quick and easy to make that isn’t full of meat or unnatural ingredients. Thank goodness for Campbell’s Healthy Request Soups! With not a preservative in site, these are good soups that are good for you. Bonus – each recipe only contains 480 mg of sodium.

I’m a big fan of the Curried Cauliflower Lentil – for those who are gluten intolerant it’s the perfect option for something healthy and delicious.

When I’ve got a little more time to whip up something tasty, this vegetarian couscous is my go-to. Even better – it stores well for midnight snacking or later lunches.

Vegetarian Couscous


1 tbsp (15 mL) olive oil
1 cup (250 mL) onion, diced
1 cup (250 mL) bell pepper (any colour), diced
1 cup (250 mL) chickpeas, drained and rinsed
1 cup (250 mL) red kidney beans, drained and rinsed
1 cup (250 mL) 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.

6. Enjoy!

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