- 2 tablespoons extra-virgin olive oil
- 1/2 small sweet onion, chopped
- 1 small Chinese eggplant, chopped
- 1/2 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 1/2 cups vegetable stock
- 1 cup tri-colored pearl couscous
- 2 tablespoons sun-dried tomato oil
- 1 tablespoon shaved Parmesan cheese, or to taste
- 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.
04/18/2018
recipepes.com
Creamy Sun-Dried Tomato Couscous, recipe
PT15M
PT1H
5
455 calories
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