Couscous With Roasted Tuscan Inspired Vegetables

• 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

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.

couscous, vegetable broth, spectrum, clove garlic, veggie cuisine, tomatoes, italian parsley, salt

Taken from www.allrecipes.com/recipe/238710/couscous-with-roasted-tuscan-inspired-vegetables/ (may not work)