Couscous with Roasted Tuscan Inspired Vegetables Tasty Recipes

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Couscous with Roasted Tuscan Inspired Vegetables

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

Ingredients :

• 1 (198 g) package Casbah Couscous
• 2 1/2 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
• 1/3 cup chopped sun-dried tomatoes
• 1/4 cup chopped Italian parsley
• Salt and pepper

Instructions :

Prep : 10M	Cook : 4M	Ready in : 20M

• Make couscous according to package directions, using vegetable broth. Fluff with fork when done.
• Thaw and coarsely chop vegetables.
• 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.
• Add Chick'n Veggie Tenders; stir into vegetables.
• Stir in couscous, sun-dried tomatoes and parsley; cover and heat through. Season to taste with salt and pepper.

Notes :

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