Couscous with Roasted Tuscan nspired Vegetables

Couscous with Roasted Tuscan nspired Vegetables
  • 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


  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.

05/03/2018
Couscous with Roasted Tuscan nspired Vegetables, recipe PT15M PT1H 5 455 calories

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