Couscous with Roasted Tuscan Inspired Vegetables recipe

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Ingredients

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 large clove garlic, minced
1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders
⅓ cup chopped sun-dried tomatoes
¼ cup chopped Italian parsley
1 pinch Salt and pepper

Nutrition Info

357.5 calories
carbohydrate: 54 g
cholesterol: : -
fat: 7 g
fiber: 3.5 g
protein: 21.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 671 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Thaw and coarsely chop vegetables.

  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.

  4. Add Chick'n Veggie Tenders, stir into vegetables.

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

Recipe Yield

4 servings

Recipe Note

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

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