Recipe by MRSKNIGHT
"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."
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1 1/2 cups
quartered fresh button mushrooms
minced fresh garlic
1 1/4 cups
1 (5.8 ounce) box
1 (8.5 ounce) bottle
sun-dried tomato pesto
finely grated Parmesan cheese, or more to taste
salt and ground black pepper to taste
This is pretty good, though there's a tang in the pesto that is a little off to my taste. I was wary about the pecans but they were the best part! Glad I didn't leave them out. I did leave out the mushrooms, as I'm not a fan, and I didn't use an entire onion either (maybe 1/3). I'll be sure to make it again.
this was ok. it was kind of bland for my taste.
This was perhaps the most successful meal with my new vegetarian family yet! My wife and step daughter want it weekly so I will probably make it monthly. What a fantastic combination of ingredients. Watch the pecans though. They cook very fast and burn very easily. I had to cook 2 batches of pecans b/c they burned based on the cooking time.
I could only find spicy sun dried tomato paste and it was WAY too spicy. Otherwise it was very yummy.
Just made this last night, it was wonderful! Could only find the pesto in a 8.1 size and made it work. Also added some yellow squash that I had to use up. I didn't bother to measure anything but the cooking of the couscous, just whatever veggies and how much needed I liked. Didn't think the pecans belonged with this recipe, but did it anyway and they added a wonderful texture and crunch. Sprinkled the parmesan on top of each serving. Can't wait to make it again!!
only used half the pesto, and that was plenty
Wow, I haven't had a winner like this in awhile. I had lots of homemade sundried tomatoes so I made my own pesto with a cup of sun dried tomatoes, 1 cup of fresh basil leaves and 1 clove garlic. I mixed it in my mini food processor. I am going to make this at least once a month. I may add zucchini next time.
Love this! Just fixed it and will fix again for sure. I, too, burned the pecans and had to bake a second batch. Too bad I didn't read the reviews first! :-). Very easy recipe. Loved the combination of ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 282
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