COUSCOUS WITH ROASTED TUSCAN INSPIRED VEGETABLES

Couscous with Roasted Tuscan Inspired Vegetables image

Provided by Yves Veggie Cuisine

Time 20m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 54 g, Fat 7 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 0.7 g, Sodium 671 mg, Sugar 6.9 g