Tomato Vegetable Rice Couscous
Source of Recipe
From the Near East Recipe Site (adapted by Lori Bakes)
List of Ingredients
1 package Lundberg Savory Herb Roasted Brown Rice Couscous
1 tablespoon olive oil
1/2 cup red onion, chopped
2 cups baby spinach leaves
1 clove garlic, minced
1 cup zucchini, diced
1 cup carrots, thinly sliced
1 can (15.5 oz.) garbanzo beans, drained and rinsed
2 cups diced tomatoes
1 - 8 ounce can tomato sauce
Salt and pepper as desired
Prepare Lundberg couscous according to package directions; set aside to keep warm.
Meanwhile, in large skillet, heat oil at medium heat.
Cook onions, garlic, spinach zucchini and carrots for 3 to 5 minutes or until tender.
Stir in garbanzo beans, diced tomatoes and tomato sauce; heat for 3 to 4 minutes or until hot.
Stir in prepared couscous and season as desired.