Couscous with Roasted Tuscan Inspired Vegetables

This hearty, vegetarian main dish couscous features a European-inspired vegetable blend of roasted potatoes, zucchini and eggplant.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 358 Calories

Ingredients

• ⅓ cup chopped sun-dried tomatoes
• 1 large clove garlic, minced
• ¼ cup chopped Italian parsley
• 1 pinch Salt and pepper
• 1 (198 g) package Casbah Couscous
• 2 ½ cups Imagine Organic Vegetable Broth
• 1 (400 g) package Europe's Best® Roasted Gourmet Tuscan Inspired Blend
• 1 tablespoon Spectrum® Olive Oil
• 1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders

Recipe Instructions

Step 1

Make couscous according to package directions, using vegetable broth. Fluff with fork when done.

Step 2

Thaw and coarsely chop vegetables.

Step 3

Heat oil in a non-stick skillet or pot with a lid over medium heat. Stir in vegetables and garlic. Cook, stirring often, for 3 to 4 minutes.

Step 4

Add Chick'n Veggie Tenders; stir into vegetables.

Step 5

Stir in couscous, sun-dried tomatoes and parsley; cover and heat through. Season to taste with salt and pepper.