Couscous with Roasted Tuscan Inspired Vegetables

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.