roasted pecan couscous with sun dried tomatoes and mushrooms

Ingredients

• Servings: 4
• 2/3 cup pecan pieces
• 1 tablespoon butter
• 1 1/2 cups quartered fresh button mushrooms
• 1 onion, chopped
• 1 tablespoon minced fresh garlic
• 2 teaspoons butter
• 1 1/4 cups water
• 1 (5.8 ounce) box couscous
• 1 (8.5 ounce) bottle sun-dried tomato pesto
• 1/3 cup finely grated parmesan cheese, or more to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• spread the pecan pieces a baking sheet and place in a cold oven.
• heat the oven to 350 degrees f (175 degrees c) to begin roasting the pecans. roast until aromatic, 20 to 30 minutes.
• 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.
• 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.