Dijon Veggie Couscous

Woah.  Those banana bread cookies from Wednesday?  They’ve gotten more views faster than anything else I’ve posted.  Glad to know what you guys like!  If you missed that recipe, go check it out.  I’ll wait… Back now? Good.  I’ve noticed that my posts have gotten a little sweet heavy lately.  Two kinds of cookies in the last two weeks, muffins, apple pie egg rolls – do you guys even think I eat real food?  It doesn’t look like it.


Sometimes, I DO forget to eat real food.  And then I discover piles of veggies in my fridge that need to be used now.  And then I find food in my pantry that I don’t remember buying.  Given all the pantry challenges I’ve seen lately, I’m definitely not alone with this problem.  This recipe is great for using up whatever you have.  In fact, I feel a little silly posting this non-recipe.  “Oh hey guys, just throw in whatever you feel like eating and then you’ve got dinner!”  Okay. Thanks, Kelly.  You’re so much help today.


The adaptability of this recipe is why I liked it so much.  As we were eating, Josh and I kept saying things we thought would make it better for different occasions or veggies we could try out.  Next up? Swapping out the mustard for some hummus.  I’m not sure why, but I feel like a warm hummus dressing over some broccoli would be perfection.  This dish could easily handle more veggies and would be good at any temperature.  Say hello to one of my new staples when I think I have nothing to make – and quite possibly my new go-to potluck item.


Dijon Veggie Couscous
Serves: 4

  • 1 onion
  • 4 cloves garlic
  • 1 tsp extra virgin olive oil (optional)
  • 3 c broccoli, chopped
  • 3 large carrots, peeled and chopped
  • 2 heaping cups kale, chopped
  • 1 – 2 tsp Dijon mustard
  • juice of ¼ lemon
  • salt, pepper to taste
  • 1 ¼ c broth of choice (I used water + 1 tsp Better Than Bouillon No-Chicken)
  • 1 c whole wheat couscous (or GF variety)
  • Parmesan cheese or nutritional yeast (optional)

  1. Rough chop the onion and garlic. Saute in olive oil (alternatives: nonstick spray or a thin layer of water) over medium heat until the onions begin to soften.
  2. Add the broccoli and carrots, add a thin layer of water to allow the veggies to steam in the pan. Cover and cook, stirring occasionally, until veggies are almost at desired level of tenderness.
  3. Add the kale, then stir in the mustard, lemon, salt, and pepper. Continue cooking until all liquid has evaporated and the kale is wilted. (You can pour off the liquid if you start to get impatient, but you’ll lose a little mustard flavor).
  4. Meanwhile, boil the broth and add the couscous. Stir immediately and let sit for 5 minutes.
  5. Stir the couscous into the veggies.
  6. Serve hot, warm, or cold. Top with a sprinkle of fresh grated Parmesan cheese or nutritional yeast.

I liked this best when I left it a little under salted, with an extra sprinkle of salt on top. Feel free to play with the veggies to get this perfect for you. I sense many new versions to come! Nutritional info includes optional oil, but no cheese or nutritional yeast, using whole wheat couscous.

Nutrition Information
Calories: 270 Fat: 3g Carbohydrates: 53g Fiber: 9g Protein: 13g


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    Lilly Sue May 21, 2013

    This looks delicious! And I understand the whole thing about people thinking you don’t eat “real” food…that is me too! I cook and I make dinner but don’t photograph as often! May 21, 2013

    Couscous is always my go to side since it cooks so quickly. Love the dijon you added. Sounds like the perfect dish.

    atasteofmadess May 18, 2013

    Haha, I totally was eyeing your banana cookies, and I’ve got to say, I am a sucker for cookies 😉
    This also looks fabulous. I have actually never tried couscous, but am interested in buying some now!

      Kelly May 19, 2013

      Why not make both? 😉 Couscous is great to work with because it cooks in 5 minutes, MUCH faster than rice or quinoa!

    Nicole @ FruitnFitness May 18, 2013

    This sounds great! I don’t have couscous but I have a lot of quinoa on hand and I think it sounds like it would taste great with these flavors.

      Kelly May 18, 2013

      I almost used quinoa, but Josh doesn’t like it. Let me know how it turns out!

    moderngirlnutrition May 17, 2013

    1.) I love couscous. 2.) I love Dijon 3.) I love veggies. Enough said 🙂 Thanks for sharing!

    Tina @ Tina's Chic Corner May 17, 2013

    This looks so simple, I love it! I can’t find kale very easily so I may switch it out for spinach though.

      Kelly May 17, 2013

      any leafy green will work — spinach would be delicious here

    Hannah @ CleanEatingVeggieGirl May 17, 2013

    This sounds SO awesome!! And yet another recipe of yours that I HAD to bookmark! I cannot wait to make it :).

      Kelly May 17, 2013

      let me know if you try it out!

    Joanne May 17, 2013

    I love clean-out-the-fridge meals like this that make veggies more exciting!

    Reba - Not So Perfect Life May 17, 2013

    I love recipes like this. Its a great way to use up ingredients that will waste away in your kitchen. Making couscous with broth is so tasty 🙂

    bakerbynature May 17, 2013

    LOVE couscous and veggies. Perfect light meal.