Dijon Veggies With Couscous Recipe

Name: Dijon Veggies With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Place an 18x12-in. piece of heavy-duty foil on a large
2
; set aside.
3
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
4
. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet.
5
Bake at 350u00b0 for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
6
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.
7
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.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Dijon Veggies With Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dijon Veggies With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions