Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

9
MRSKNIGHT 1

"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 50 m {{adjustedServings}} servings 471 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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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Footnotes

  • Cook's Note
  • If tomato pesto doesn't have pine nuts, add 1/4 cup pine nuts, roasted.
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Reviews 9

  1. 10 Ratings

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ehreng
6/21/2010

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 the mushrooms, as I'm not a fan, and I didn't use an entire onion either (maybe 1/3). I'll be sure to make it again.

CK
1/28/2011

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 ingredients. Watch the pecans though. They cook very fast and burn very easily. I had to cook 2 batches of pecans b/c they burned based on the cooking time.

Azhayaty
4/11/2011

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