ROASTED PECAN COUSCOUS WITH SUN DRIED TOMATOES AND MUSHROOMS

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms image

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.

Provided by MRSKNIGHT

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

⅔ cup pecan pieces
1 tablespoon butter
1 ½ cups quartered fresh button mushrooms
1 onion, chopped
1 tablespoon minced fresh garlic
2 teaspoons butter
1 ¼ cups water
1 (5.8 ounce) box couscous
1 (8.5 ounce) bottle sun-dried tomato pesto
⅓ cup finely grated Parmesan cheese, or more to taste
salt and ground black pepper to taste

Steps:

Spread the pecan pieces onto a baking sheet and place in a cold oven.
Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
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.
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.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 38.8 g, Cholesterol 18.9 mg, Fat 31.3 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 222.2 mg, Sugar 5.3 g