Couscous With Roasted Tuscan Inspired Vegetables - cooking recipe

Ingredients

1 (198 g) package Casbah Couscous
2 1/2 cups Imagine Organic Vegetable Broth
1 (400 g) package Europe's Best(R) Roasted Gourmet Tuscan Inspired Blend
1 tablespoon Spectrum(R) Olive Oil
1 large clove garlic, minced
1 (170 gram) package Yves Veggie Cuisine(R) Chick'n Veggie Tenders
1/3 cup chopped sun-dried tomatoes
1/4 cup chopped Italian parsley
Salt and pepper

Preparation

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.