Veg Head Couscous w/ Lemon Dijon Sauce

Updated: Oct 11, 2018

This one pot dish can be made as a side for 4 or meal for 2 and served in less than 20 minutes! Filled with mushrooms, kale and broccoli, this dish packs a nutritional punch, is vegetarian friendly and is TASTY!


1 tbsp olive oil

1 tsp kosher salt

1/4 tsp red pepper flakes

4 baby bella mushroom, sliced

1 tbsp minced garlic

3 cups cleaned and chopped kale

2/3 cup dry Israeli couscous

1 cup water

1 cup fresh broccoli, cut into small florets


1 tbsp plain Greek yogurt - I used Fage 2%

1 tbsp grated Parmesan cheese

1 tbsp Dijon mustard

1/4 lemon, juiced

Generous pinch of fresh ground pepper


  1. Mix sauce ingredients and set aside.

  2. Heat a large 12-14 inch pan with flat sides to medium heat and add olive oil, salt, red pepper flakes and sliced mushrooms. Stir to incorporate.

  3. Add minced garlic and kale, stir until kale is slightly wilted.

  4. Add couscous, stir and toast for about 30 seconds and add 1 cup of water. Stir and cover pan with lid for 5 minutes, stirring at least twice.

  5. Add broccoli and another 1/3 cup of water, stir and cover until broccoli is tender- I did about 3 minutes.

  6. Turn off the heat and add the sauce. Stir to combine.

  7. Garnish, to taste, with more lemon juice, pepper and red pepper.

If you are vegan, skip step 6!



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