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Pecan Couscous with Mushrooms and Sun-Dried Tomatoes

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Mediterranean
Pecan Couscous with Mushrooms and Sun-Dried Tomatoes
Ingredients
  • 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
Instructions
1
Preheat your oven by placing the pecan pieces on a baking sheet and setting it to a cold temperature. Next, heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and begin roasting the pecans. Roast until they emit a pleasant aroma, taking around 20 to 30 minutes.
2
In the meantime, melt one tablespoon of butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until they become tender, approximately 5 to 7 minutes. Transfer the mixture to a bowl and set it aside for now.
3
Return the skillet to the heat source. Melt two teaspoons of butter in the skillet and then stir in some water; bring the mixture to a boil. Place the couscous in a glass bowl and pour the butter and water mixture over it. Immediately cover the bowl with plastic wrap to trap the moisture, allowing the couscous to absorb it all, which should take around 7 to 10 minutes. Use a fork to fluff the couscous once it's absorbed all the moisture.
4
Stir in some toasted pecans, the mushroom mixture, pesto, and Parmesan cheese through the couscous. Finally, season with salt and pepper to serve.