Name: Dijon Veggies with Couscous
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dijon Veggies with Couscous

1. 1/2 pound medium fresh mushrooms, quartered -

2. 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices -

3. 1 medium sweet red pepper, cut into 1-inch pieces -

4. 1/4 cup dry red wine or reduced-sodium chicken broth -

5. 3 tablespoons Dijon mustard -

6. 2 tablespoons olive oil -

7. 2 garlic cloves, minced -

8. 1 teaspoon prepared horseradish -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon pepper -

11. 1 cup water -

12. 1 cup uncooked couscous -

How to cook deliciously - Dijon Veggies with Couscous

1. Stage

Place an 18x12-in. piece of heavy-duty foil on a large baking sheet.

2. Stage

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. Stage

Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

4. Stage

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.