Dijon Veggies with Couscous |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. Diana Dumitru â Fairview Park, Ohio 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 18-in. x 12-in. piece of heavy-duty foil on a large baking sheet; set aside.
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.
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. Yield: 6 servings.
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