Best 4 Dijon Veggies With Couscous Recipes
**Discover the symphony of flavors in this delectable Dijon Veggies with Couscous dish, where roasted vegetables bask in a luscious sauce of Dijon mustard, honey, and herbs, accompanied by fluffy couscous.**
This vibrant and wholesome meal showcases a colorful array of vegetables, including broccoli, carrots, zucchini, and red onion, each roasted to perfection, caramelizing their natural sugars and intensifying their flavors. The Dijon sauce, with its tangy and slightly spicy character, adds a piquant touch, while the honey brings a hint of sweetness and richness. Fresh herbs like thyme and rosemary infuse the dish with aromatic notes, creating a captivating blend of flavors.
The tender and fluffy couscous, cooked in a flavorful broth, serves as the perfect base for the roasted vegetables, soaking up the delectable sauce. This dish is not only a delight for the taste buds but also a feast for the eyes, with its vibrant colors and textures. It's a versatile recipe that can be enjoyed as a main course, a side dish, or even as a hearty salad.
Whether you're a vegetarian seeking a satisfying and protein-packed meal or a meat-lover looking for a delicious and healthy side dish, this Dijon Veggies with Couscous recipe has something for everyone. It's a culinary masterpiece that promises to tantalize your taste buds and leave you craving more.
DIJON SAUCE FOR VEGGIES
Here's a deliciously different way to serve good-for-you vegetables to your family. The creamy trimmed-down sauce with its subtle Dijon flavor drapes nicely over cauliflower, carrots or most any vegetable. "I like to blanch broccoli florets and toss them with the sauce", notes Jan Allen from Lander, Wyoming.
Provided by Taste of Home
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 11
Steps:
- In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. , Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 212mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
DIJON OVEN-ROASTED VEGETABLES
Try our Dijon Oven-Roasted Vegetables as a side dish with your lunch or dinner. Our Dijon Oven-Roasted Vegetables recipe is a zesty and colorful dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Mix dressing and mustard until blended.
- Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
- Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
- Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
ISRAELI COUSCOUS SALAD
Steps:
- Bring 1 1/4 cups water to a boil in a medium (2-quart) saucepan. Add the couscous, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 20 minutes. Fluff with a fork and set aside.
- In the bottom of a large bowl, whisk together the lemon zest, lemon juice, olive oil, mustard, smoked paprika, salt, and pepper. Taste and add additional seasoning as desired. While the couscous is still warm, add it to the bowl and toss to coat. Place in the refrigerator for 5-10 minutes to allow the couscous to cool.
- When ready to serve, add the remaining ingredients: arugula, cucumber, tomatoes, feta, and mint. Toss to combine. Serve cold or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 319 kcal, Carbohydrate 42 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 13 g
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
Tips:
- For a time-saving meal, use pre-cooked or frozen cauliflower rice. - To add extra flavor, roast the vegetables before adding them to the couscous. - If you don't have Dijon mustard, you can substitute yellow mustard or whole grain mustard. - For a vegan option, use vegetable broth instead of chicken broth. - Feel free to add other vegetables to the mix, such as broccoli, zucchini, or bell peppers.Conclusion:
This colorful and flavorful dish is a great way to enjoy your favorite vegetables. The Dijon mustard adds a tangy kick that pairs perfectly with the roasted vegetables and fluffy couscous. This recipe is also easy to customize to your liking, so you can make it as spicy or mild as you like. Serve it as a main course or a side dish, and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
