Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms


"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."


50 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note
  • If tomato pesto doesn't have pine nuts, add 1/4 cup pine nuts, roasted.
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Your rating



  1. 11 Ratings


This is pretty good, though there's a tang in the pesto that is a little off to my taste. I was wary about the pecans but they were the best part! Glad I didn't leave them out. I did leave out...

This was perhaps the most successful meal with my new vegetarian family yet! My wife and step daughter want it weekly so I will probably make it monthly. What a fantastic combination of ingredie...

this was ok. it was kind of bland for my taste.

Just made this last night, it was wonderful! Could only find the pesto in a 8.1 size and made it work. Also added some yellow squash that I had to use up. I didn't bother to measure anything ...

I could only find spicy sun dried tomato paste and it was WAY too spicy. Otherwise it was very yummy.

Wow, I haven't had a winner like this in awhile. I had lots of homemade sundried tomatoes so I made my own pesto with a cup of sun dried tomatoes, 1 cup of fresh basil leaves and 1 clove garlic....

Love this! Just fixed it and will fix again for sure. I, too, burned the pecans and had to bake a second batch. Too bad I didn't read the reviews first! :-). Very easy recipe. Loved the com...

only used half the pesto, and that was plenty

Loved this recipe. For a complete meal, I would add chicken or shrimp. Recipe is very versatile for mixed company (vegetarian, if not add meat). I used half of the recommended tomato pesto and ...