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Dijon Veggies w/ Couscous

Source of Recipe

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Dijon Veggies w/ Couscous

Healthy Cooking February/March 2010
Not yet rated.
Exchanges
Prep: 20 min. Bake: 20 min.
Yield: 6 servings.

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. Diana Dumitru — 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
• 1/4 teaspoon pepper
• Salt to taste
•
• 1 cup water
• 1 cup uncooked couscous

Directions:
1. Place an 18x12-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. 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.

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.

1 cup equals 182 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 192 mg sodium, 29 g carbohydrate, 3 g fiber, 6 g protein. ++++ Exchanges: 1-1/2 starch, 1 vegetable 1 fat.