Creamy Sun-Dried Tomato Couscous Veggiemama reviews online

Creamy Sun-Dried Tomato Couscous


Veggiemama

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!

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Edition Details

Author

Veggiemama

Cooking method

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.

Number of persons

4

Full cooking time

20 m

Cooking time

19 m

Time for preparing

39 m

Calories

357

Fats

16.7 g

Carbohydrate

44.9g

Protein

8.6 g

Cholesterol

1 mg

Sodium

207 mg

Ingredients Creamy Sun-Dried Tomato Couscous

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

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