This savory and satisfying one-pot meal is quick to make and devoured even faster! Great as a vegetarian entree or pairs well with any protein. Wonderful creamy texture without adding butter or cream. This will find its way into your weekly rotation!

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Recipe Summary

prep:
20 mins
cook:
19 mins
total:
39 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
  • 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.

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  • 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.

Nutrition Facts

357 calories; protein 8.6g 17% DV; carbohydrates 44.9g 15% DV; fat 16.7g 26% DV; cholesterol 1.1mg; sodium 207.2mg 8% DV. Full Nutrition