Tuscan Recipe ⤏ Couscous with Roasted Tuscan Inspired Vegetables

This hearty, vegetarian main dish couscous features a European-inspired vegetable blend of roasted potatoes, zucchini and eggplant.

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

Cooking Directions

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.

Nutrition Facts

• calories357.5
• carbohydrateContent54 g
• fatContent7 g
• fiberContent3.5 g
• proteinContent21.9 g
• saturatedFatContent0.7 g
• sodiumContent671 mg
• sugarContent6.9 g