Creamy Sun-Dried Tomato Couscous

This savory and satisfying one-pot meal is quick to make and devoured even faster! Great as a vegetarian entree or pairs well with any protein. Wonderful creamy texture without adding butter or cream. This will find its way into your weekly rotation!

• Preparation Time: 20 mins
• Cooking Time: 19 mins
• Total Time: 39 mins
• Calories: 357 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 2 teaspoons dried basil
• 2 tablespoons extra-virgin olive oil
• 1 ½ cups vegetable stock
• 1 tablespoon shaved Parmesan cheese, or to taste
• ½ small sweet onion, chopped
• ½ zucchini, chopped
• 1 small Chinese eggplant, chopped
• 2 ounces baby bella mushrooms, chopped
• 2 ounces sun-dried tomatoes packed in oil, drained
• 1 cup tri-colored pearl couscous
• 2 tablespoons sun-dried tomato oil

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.

Step 2

Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.

Step 3

Stir tomato oil into couscous mixture and top with Parmesan cheese.