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Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

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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Ingredients

50 m servings 471 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 471 calories; 31.3 g fat; 38.8 g carbohydrates; 11.3 g protein; 19 mg cholesterol; 222 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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...

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 ingredie...

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

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 ...

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

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....

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 com...

only used half the pesto, and that was plenty

Pretty good, the pecan and the mushroom bits were really nice. I'll make again but probably substitute rucola pesto, red pepper pesto or maybe some more oriental sauce for the red pesto. Might a...