Creamy Sun-Dried Tomato Couscous Tasty Recipes

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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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