Honey Dijon Almond Couscous Recipes

DIJON VEGGIES WITH COUSCOUS

Dijon Veggies with Couscous image

Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. -Juliana Dumitru, Fairview Park, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

Place an 18x12-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. Open foil carefully to allow steam to escape., 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.

Nutrition Facts : Calories 182 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CHICKEN DIJON & COUSCOUS

Chicken Dijon & Couscous image

"After I created this savory entree, it quickly became a family favorite. It can be served with rice or other pasta, but try couscous for something different." -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine or chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/8 teaspoon pepper
COUSCOUS:
1-1/2 cups water
1 cup uncooked couscous
1 tablespoon butter
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
SAUCE:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup 2% milk
1/3 cup reduced-fat sour cream
2 tablespoons Dijon mustard

Steps:

Place chicken in an ungreased 11x7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. Remove chicken and keep warm, reserving the pan juices., For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork. , For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

Nutrition Facts : Calories 486 calories, Fat 13g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.

HONEY DIJON ALMOND COUSCOUS

Honey Dijon Almond Couscous image

Mediterranean couscous never tasted so rich and crunchy than with toasted almonds and a glaze of honey Dijon!

Provided by Fisher Nuts

Categories Rice

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup Fisher Chef's Naturals Sliced Almonds, toasted
1 1/2 cups water
1 cup uncooked israeli couscous
2 tablespoons olive oil
1/2 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced carrot
1/4 cup raisins
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
salt & fresh ground pepper (optional)
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon lemon zest

Steps:

For glaze, combine honey, mustard and lemon zest in small bowl; mix well. Set aside.
Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
For couscous, bring water to boil in medium saucepan. Cook couscous according to package directions; remove from heat; fluff with a fork. Set aside.
In large skillet heat oil; sauté onion, bell pepper and carrots until softened. Add couscous, raisins, toasted almonds, turmeric and cinnamon; stir well to combine. Season to taste with salt and black pepper.
To serve, lightly drizzle glaze over couscous servings.

Nutrition Facts : Calories 316.8, Fat 7.3, SaturatedFat 1, Sodium 58.3, Carbohydrate 57.7, Fiber 3.7, Sugar 20, Protein 6.5

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