Name: Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Pecan pieces - ⅔ cup; Butter - 1 tablespoon; Quartered fresh button mushrooms - 1 ½ cups; Onion, chopped - 1; Minced fresh garlic - 1 tablespoon; Butter - 2 teaspoons; Water - 1 ¼ cups; Couscous - 1 (5.8 ounce) box; Sun-dried tomato pesto - 1 (8.5 ounce) bottle; Finely grated Parmesan cheese, or more to taste - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

1. Pecan pieces - ⅔ cup

2. Butter - 1 tablespoon

3. Quartered fresh button mushrooms - 1 ½ cups

4. Onion, chopped - 1

5. Minced fresh garlic - 1 tablespoon

6. Butter - 2 teaspoons

7. Water - 1 ¼ cups

8. Couscous - 1 (5.8 ounce) box

9. Sun-dried tomato pesto - 1 (8.5 ounce) bottle

10. Finely grated Parmesan cheese, or more to taste - ⅓ cup

11. Salt and ground black pepper to taste - ⅓ cup

How to cook deliciously - Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

1. Stage

Spread the pecan pieces onto a baking sheet and place in a cold oven.

2. Stage

Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.

3. Stage

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. Stage

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.