Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Name: Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

4.3

(13)

12 Reviews

2 Photos

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.

Submitted by MRSKNIGHT

Published on April 3, 2019

2

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

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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

Directions

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.

Cook's Note

If tomato pesto doesn't have pine nuts, add 1/4 cup pine nuts, roasted.

Nutrition Facts (per serving)

471	Calories
31g	Fat
39g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 471
% Daily Value *
Total Fat 31g	40%
Saturated Fat 7g	33%
Cholesterol 19mg	6%
Sodium 222mg	10%
Total Carbohydrate 39g	14%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 11g	23%
Vitamin C 6mg	6%
Calcium 116mg	9%
Iron 1mg	7%
Potassium 319mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Ingredients

Directions

Cook's Note

Nutrition Facts (per serving)

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