Couscous With Roasted Tuscan Inspired Vegetables

1. 1

   Make couscous according to package directions, using vegetable broth. Fluff with fork when done.

2. 2

   Thaw and coarsely chop vegetables.

3. 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. 4

   Add Chick'n Veggie Tenders; stir into vegetables.

5. 5

   Stir in couscous, sun-dried tomatoes and parsley; cover and heat through. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.