Creamy Sun-Dried Tomato Couscous Recipe

Creamy Sun-Dried Tomato Couscous Recipe

  • 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
  1. 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.
  2. 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.
  3. Stir tomato oil into couscous mixture and top with Parmesan cheese.
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