Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms Recipes
Ingredients
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2/3 cup pecan pieces
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1 tablespoon butter
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1 1/2 cups quartered fresh button mushrooms
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1 onion, chopped
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1 tablespoon minced fresh garlic
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2 teaspoons butter
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1 1/4 cups water
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1 (5.8 ounce) box couscous
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1 (8.5 ounce) bottle sun-dried tomato pesto
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1/3 cup finely grated Parmesan cheese, or more to taste
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salt and ground black pepper to taste
Directions
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Spread the pecan pieces onto a baking sheet and place in a cold oven.
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Heat the oven to 350 degrees F (175 degrees C) to
begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
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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.
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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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