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 caloriescarbohydrate: 44.9 gcholesterol: 1.1 mgfat: 16.7 gfiber: 6.7 gprotein: 8.6 gsaturatedFat: 2.4 gservingSize: -sodium: 207.2 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Creamy Sun-Dried Tomato Couscous
Directions
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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.
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.
Stir tomato oil into couscous mixture and top with Parmesan cheese.