Couscous with Roasted Tuscan Inspired Vegetables Recipe - Allrecipes.com
Couscous with Roasted Tuscan Inspired Vegetables Recipe
  • READY IN 20 mins

Couscous with Roasted Tuscan Inspired Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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.
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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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