Ingredients
1/2 pound medium fresh mushrooms, quartered1 medium zucchini, halved lengthwise and cut into 1/4-inch slices1 medium sweet red pepper, cut into 1-inch pieces1/4 cup dry red wine or reduced-sodium chicken broth3 tablespoons Dijon mustard2 tablespoons olive oil2 garlic cloves, minced1 teaspoon prepared horseradish1/2 teaspoon salt1/4 teaspoon pepper1 cup water1 cup uncooked couscous
Preparation
Place an 18x12-in. piece of heavy-duty foil on a large baking sheet.
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.
