Couscous with Roasted Tuscan Inspired Vegetables

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Recipe by: Yves Veggie Cuisine

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

Directions

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.