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Dijon Veggies with Couscous

Total Time

Prep: 20 min. Bake: 20 min.

Makes

6 servings

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. —Juliana Dumitru, Fairview Park, Ohio
Dijon Veggies with Couscous Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. Place an 18x12-in. piece of heavy-duty foil on a large baking sheet.
  2. 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.
  3. Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
  4. Meanwhile, in a small saucepan, bring water to a boil. Stir in 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.

Can you freeze Dijon Veggies with Couscous?

Freeze cooled couscous mixture in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, adding 2-3 tablespoons water to moisten.

Nutrition Facts

1 each: 182 calories, 5g fat (1g saturated fat), 0 cholesterol, 388mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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