For a meatless skillet that's heavy on flavor, we sautéed garlic and veggies in sun-dried tomato vinaigrette dressing, then piled it on fluffy couscous.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4 green onions, cut into 1-inch lengths
4 cloves garlic, minced
1 each red and yellow pepper, cut into thin strips
2 cups trimmed snow peas
2-2/3 cups cooked Israeli couscous
1/2 cup chopped fresh parsley
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Let's Make It
Heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 1 min.
Add peppers; cook and stir 5 to 6 min. or until crisp-tender. Stir in peas; cook 3 min., stirring frequently.
Combine couscous and parsley in serving bowl; top with vegetable mixture.
Add 2 cups small broccoli florets to the cooked onions and garlic in skillet with the peppers.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups 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.