Vegetable Tandoori on Couscous with Dried Apricots

Ingredients

• 6 cups (1.5 L) cooked couscous (prepared as directed on package)
• 1/2 cup (125 mL) finely chopped dried apricots
• 3 tbsp (45 mL) vegetable oil
• 3 cups (750 mL) finely sliced onion
• 2 cups (500 mL) finely diced red pepper
• 2 cups (500 mL) finely sliced zucchini
• 2 cups (500 mL) cooked broccoli florets
• 1 cup (250 mL) VH® Tandoori Sauce
• 1/4 cup (60 mL) finely chopped fresh cilantro or basil

Preparation

1. Stir apricots into couscous as soon as it is cooked so that they soften from the heat.
2. In a large skillet heat oil over medium-high heat. Cook onion and red pepper for 7 minutes. Add zucchini and broccoli and continue to cook until all vegetables are tender, about 5 more minutes.
3. Add VH® Tandoori Sauce and fresh cilantro, cook for 2 minutes and serve over couscous.