1 pkg (198 g) Casbah® Couscous
2-1/2 cups (625 mL) Imagine® Organic Vegetable Broth
1 pkg (400 g) Europe’s Best® Roasted Gourmet Tuscan Inspired Blend
1 tbsp (15 mL) Spectrum® Olive Oil
1 large clove garlic, minced
1 pkg (170 g) Yves Veggie Cuisine® Chicken Veggie Tenders
1/3 cup (75 mL) chopped sun-dried tomatoes
1/4 cup (50 mL) chopped Italian parsley
Salt and pepper
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 Chicken 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.
