Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

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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Reviews (5)

Your Rating:

6

ehreng

Jun. 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 m..." See moreushrooms, 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."

5

CK

Jan. 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. ..." See moreWatch 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."

3

Azhayaty

Apr. 11, 2011

"this was ok. it was kind of bland for my taste...." See more"