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 caloriescarbohydrate: 54 gcholesterol: : -fat: 7 gfiber: 3.5 gprotein: 21.9 gsaturatedFat: 0.7 gservingSize: -sodium: 671 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Couscous with Roasted Tuscan Inspired Vegetables
Directions
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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.