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Dijon Veggies with Couscous

 Dijon Veggies with Couscous
Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. Diana Dumitru — Fairview Park, Ohio
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1/2 pound medium fresh mushrooms, quartered
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/4 cup dry red wine or reduced-sodium chicken broth
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup water
  • 1 cup uncooked couscous


  • Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking
  • sheet; set aside.
  • In a large bowl, combine the mushrooms, zucchini and red pepper.
  • Combine the wine, mustard, oil, garlic, horseradish, salt and
  • pepper; drizzle over vegetables. Toss to coat; transfer to baking
  • sheet. Top with a second large piece of foil. Bring edges of foil
  • pieces together; crimp to seal, forming a large packet.
  • Bake at 350° for 20-25 minutes or until vegetables are tender.
  • Meanwhile, in a small saucepan, bring water to a boil. Stir in

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Dijon Veggies with Couscous (continued)

Directions (continued)

  • couscous. Remove from the heat; cover and let stand for 5-10 minutes
  • or until water is absorbed. Fluff with a fork. Transfer couscous and
  • vegetables to a large serving bowl; toss to combine. Yield: 6
  • servings.
Nutritional Facts: 1 cup equals 182 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 388 mg sodium, 29 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.