CREAMY SUN-DRIED TOMATO COUSCOUS

Creamy Sun-Dried Tomato Couscous image

This savory and satisfying one-pot meal is quick to make and devoured even faster! Great as a vegetarian entree or pairs well with any protein. Wonderful creamy texture without adding butter or cream. This will find its way into your weekly rotation!

Provided by Veggiemama

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes

Time 39m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
½ small sweet onion, chopped
1 small Chinese eggplant, chopped
½ 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 ½ cups vegetable stock
1 cup tri-colored pearl couscous
2 tablespoons sun-dried tomato oil
1 tablespoon shaved Parmesan cheese, or to taste

Steps:

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.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 16.7 g, Fiber 6.7 g, Protein 8.6 g, SaturatedFat 2.4 g, Sodium 207.2 mg, Sugar 2.9 g