"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." — MRSKNIGHT
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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 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.
this was ok. it was kind of bland for my taste.
I could only find spicy sun dried tomato paste and it was WAY too spicy. Otherwise it was very yummy.
only used half the pesto, and that was plenty
* 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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