Saturday, May 12, 2012

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms Recipes

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  • 2/3 cup pecan pieces
  • 1 tablespoon butter
  • 1 1/2 cups quartered fresh button mushrooms
  • 1 onion, chopped
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons butter
  • 1 1/4 cups water
  • 1 (5.8 ounce) box couscous
  • 1 (8.5 ounce) bottle sun-dried tomato pesto
  • 1/3 cup finely grated Parmesan cheese, or more to taste
  • salt and ground black pepper to taste


  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.