Couscous with Roasted Tuscan Inspired Vegetables

Couscous with Roasted Tuscan Inspired Vegetables

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"This hearty, vegetarian main dish couscous features a European-inspired vegetable blend of roasted potatoes, zucchini and eggplant."
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20 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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