Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms

Name: Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms
Total time: 50
Yield: 4
Ingredients: ⅔ cup pecan pieces; 1 tablespoon butter; 1 ½ cups quartered fresh button mushrooms; 1 onion, chopped; 1 tablespoon minced fresh garlic; 2 teaspoons butter; 1 ¼ cups water; 1 (5.8 ounce) box couscous; 1 (8.5 ounce) bottle sun-dried tomato pesto; ⅓ cup finely grated Parmesan cheese, or more to taste; salt and ground black pepper to taste

Recipe by MRSKNIGHT from allrecipes.com

Side Dish 50 Mins.

Ingredients

4 servings

•

⅔ cup pecan pieces
•

1 tablespoon butter
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1 ½ cups quartered fresh button mushrooms
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1 onion, chopped
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1 tablespoon minced fresh garlic
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2 teaspoons butter

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1 ¼ cups water
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1 (5.8 ounce) box couscous
•

1 (8.5 ounce) bottle sun-dried tomato pesto
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⅓ cup finely grated Parmesan cheese, or more to taste
•

salt and ground black pepper to taste

Instructions

Spread the pecan pieces onto 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.