BOCA Veggie Ground Crumbles and couscous are tossed with garden veggies and Italian seasoning to make this 30-minute dish for four.
What You Need
Original recipe yields 4 servings
1 red pepper, cut into strips
1 cup chopped peeled eggplant
1 cup quartered fresh mushrooms
1 cup sliced yellow squash
1 Tbsp. oil
1 cup frozen BOCA Veggie Ground Crumbles
2 cups couscous, uncooked
1/2 cup OLIVO by CLASSICO Traditional Pasta Sauce
1/2 tsp. dried Italian seasoning
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Let's Make It
Cook and stir vegetables in hot oil in large skillet on medium heat 7 to 10 min or until crisp-tender. Add crumbles; cook 5 min. or until heated through. Meanwhile, cook couscous as directed on package.
Add pasta sauce and Italian seasoning to vegetable mixture; cook 2 to 3 min. or until crumbles are heated through (160ºF), stirring frequently.
Top couscous with crumbles mixture.
Prepare using baby portobello mushrooms and/or any color bell peppers.
Substitute a zucchini for the yellow squash.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 77g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.