Creamy Sun-Dried Tomato Couscous recipe

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Ingredients

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

Nutrition Info

356.8 calories
carbohydrate: 44.9 g
cholesterol: 1.1 mg
fat: 16.7 g
fiber: 6.7 g
protein: 8.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 207.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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!

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