Popular Recipes Creamy Sun-Dried Tomato Couscous

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Creamy Sun-Dried Tomato Couscous

"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!"

Ingredients :

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small sweet onion, chopped
  • 1 small Chinese eggplant, chopped
  • 1/2 zucchini, chopped
  • 2 ounces baby bella mushrooms, chopped
  • salt and ground black pepper to taste
  • 2 ounces sun-dried tomatoes packed in oil, drained
  • 2 cloves garlic, chopped
  • 2 teaspoons dried basil
  • 1 1/2 cups vegetable stock
  • 1 cup tri-colored pearl couscous
  • 2 tablespoons sun-dried tomato oil
  • 1 tablespoon shaved Parmesan cheese, or to taste

Instructions :

Prep : 20M Cook : 4M Ready in : 39M
  • 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.
  • 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.

Notes :

  • If your couscous is too al dente in Step 2, you can add a splash of stock and simmer an additional 2 minutes.

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