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Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious roasted pecans, savory sauteed onion, mushrooms, and garlic, combined with flavorful Parmesan, sun-dried tomato pesto, and couscous for a perfect blend of flavors.
Ingredients:
  • 0.66666668653488 cup pecan pieces
  • 1 tablespoon butter
  • 1.5 cups quartered fresh button mushrooms
  • 1 onion, chopped
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons butter
  • 1.25 cups water
  • 1 (5.8 ounce) box couscous
  • 1 (8.5 ounce) bottle sun-dried tomato pesto
  • 0.33333334326744 cup finely grated Parmesan cheese, or more to taste
  • salt and ground black pepper to taste
Instructions:
  • Place the pecan pieces on a baking sheet and slide into the oven without preheating.
  • Preheat your oven to 350 degrees F (175 degrees C for roasting the pecans until fragrant, for about 20 to 30 minutes.
  • In a large skillet over medium heat, melt 1 tablespoon of butter. Sauté mushrooms, onion, and garlic in the fragrant butter until softened, about 5 to 7 minutes. Remove from heat and transfer to a bowl, keeping their flavors intact.
  • Place the skillet back on the heat and melt 2 teaspoons of butter. Combine water with the melted butter and bring to a boil. Transfer couscous to a glass bowl, then pour the butter and water mixture over it. Cover with plastic wrap and let sit for 7 to 10 minutes until couscous absorbs the moisture. Fluff with a fork, then mix in toasted pecans, mushroom mixture, pesto, and Parmesan cheese. Season with salt and pepper before serving.

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