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

Read Reviews (5)

"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

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

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.

 
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.

 

5 Ratings

Apr 11, 2011

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

 
Dec 04, 2011

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

 
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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