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Dijon Veggies with Couscous




Source of Recipe


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Dijon Veggies with Couscous

Adapted from Tasteofhome.com
Exchanges
Yield: 6 servings.
Prep: 20 min. Bake: 20 min.

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. Diane 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
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup uncooked couscous

Directions:
Place an 18-in. x 12-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.

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, 242 mg sodium, 29 g carbohydrate, 3 g fiber, 6 g protein. ++++ Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.