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Dijon Veggies with Couscous

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. —Juliana Dumitru, Fairview Park, Ohio
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

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

  • Place an 18x12-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. Open foil carefully to allow steam to escape.
  • 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.
    Freeze option: 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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Reviews

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Average Rating:
  • proesner
    Feb 24, 2012

    Yummy and pretty easy to make. Sometimes these veggie dishes make you chop veggies for forever. This was pretty quick.

  • meerb98
    Jun 13, 2010

    No comment left

  • KJ903
    Jan 24, 2010

    Tangy, delicious and uncomplicated to prepare! A definite keeper!