Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein. Ingredients:
2/3 cup pecan pieces |
1 tablespoon butter |
1 1/2 cups quartered fresh button mushrooms |
1 onion, chopped |
1 tablespoon minced fresh garlic |
2 teaspoons butter |
1 1/4 cups water |
1 (5.8 ounce) box couscous |
1 (8.5 ounce) bottle sun-dried tomato pesto |
1/3 cup finely grated parmesan cheese, or more to taste |
salt and ground black pepper to taste |
Directions:
1. Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
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