Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms Recipe - Allrecipes.com
Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms Recipe
  • READY IN 50 mins

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

Footnotes

  • Cook's Note
  • If tomato pesto doesn't have pine nuts, add 1/4 cup pine nuts, roasted.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2010

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.

 
Most Helpful Critical Review
Apr 11, 2011

this was ok. it was kind of bland for my taste.

 
Jan 28, 2011

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.

 
Oct 22, 2013

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!!

 
Dec 04, 2011

I could only find spicy sun dried tomato paste and it was WAY too spicy. Otherwise it was very yummy.

 
Nov 21, 2013

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.

 
Oct 18, 2013

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.

 
Feb 17, 2013

only used half the pesto, and that was plenty

 

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Nutrition

  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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