Skip to main content New<> this month
Get the Allrecipes magazine

Couscous with Roasted Tuscan Inspired Vegetables

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

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


20 m servings 358
Original recipe yields 4 servings


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 358 calories; 7 54 21.9 0 671 Full nutrition

Explore more


Read all reviews 0