Dijon Veggies with Couscous

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side.


6 servings


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


Preheat oven to 350°F (177°C). Place an 18 x 12-inch 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 for 20 to 25 minutes or until vegetables are tender.

Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 to 10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving (1 cup): 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.

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