Dijon Veggies with Couscous

couscousveggiesAnother yummy way to add some veggies to your diet. AND whole grains!

Dijon Veggies with Couscous

3 c. sliced zucchini

2 oz diced pimientos, drained

¼ c. fat free chicken broth

3 TB Dijon mustard

1 TB extra virgin olive oil

Dash garlic powder

Dash salt

¼ tsp black pepper

1 ¼ c. fat free chicken broth

1 c. whole wheat couscous


Preheat oven to 350*. Place foil on jelly roll pan.

Spread zucchini and pimientos on prepared pan. Combine ¼ cup broth, mustard, oil, garlic powder, salt and pepper. Pour over vegetables. Top with a second sheet of foil; bring up edges and crimp foil to seal, forming  a large packet. Bake 20-25 minutes. Meanwhile, in a small saucepan, bring 1 ¼ cups broth to boil; add couscous, cover and remove from heat. Transfer couscous and vegetables in a large serving bowl. Toss to combine.

Yield: 4 servings. Per serving= 149 Calories; 4g Fat (22.9% calories from fat); 9g Protein; 23g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 399mg Sodium.

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