Creamy Sun-Dried Tomato Couscous
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Ingredients39 m servings 357 cals
Original recipe yields 4 servings
- Heat olive oil in a large skillet over medium heat; cook and stir onion, eggplant, zucchini, mushrooms, salt, and pepper until onion is translucent, 5 to 7 minutes. Add tomatoes, garlic, and basil; cook and stir for 2 minutes.
- Pour vegetable stock into the skillet; bring to a boil. Add couscous, stir well, and cover skillet; simmer until couscous is tender yet firm to the bite, 7 to 10 minutes.
- Stir tomato oil into couscous mixture and top with Parmesan cheese.
- Cook's Note:
- If your couscous is too al dente in Step 2, you can add a splash of stock and simmer an additional 2 minutes.
Per Serving: 357 calories; 16.7 g fat; 44.9 g carbohydrates; 8.6 g protein; 1 mg cholesterol; 207 mg sodium. Full nutrition