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

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make couscous according to package directions, using vegetable broth. Fluff with fork when done.

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  • 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

358 calories; protein 21.9g; carbohydrates 54g; fat 7g; sodium 671mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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