About this recipe: This is a deliciously different way to prepare couscous. Roasted pecans are tossed with couscous, sauteed mushrooms, Parmesan and sun dried tomato pesto. It goes particularly well at summer picnics or BBQs.
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. - 19 Jun 2010 (Review from Allrecipes US | Canada)
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. - 28 Jan 2011 (Review from Allrecipes US | Canada)
this was ok. it was kind of bland for my taste. - 10 Apr 2011 (Review from Allrecipes US | Canada)