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