Couscous with tomato pesto

    Couscous with tomato pesto


    11 people made this

    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.

    Serves: 4 

    • 75g pecans
    • 15g butter
    • 100g fresh button mushrooms, quartered
    • 1 onion, chopped
    • 1 tablespoon finely chopped fresh garlic
    • 2 teaspoons butter
    • 300ml water
    • 165g couscous
    • 1 (290g) jar sun dried tomato pesto, such as Sacla's
    • 25g finely grated Parmesan cheese or more to taste
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Spread the pecan pieces onto a baking tray and place in a cold oven.
    2. Heat the oven to 180 C / Gas 4 to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
    3. Melt 15g butter in a large frying pan 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 frying pan to the heat. Melt 2 teaspoons butter in the frying pan. Stir the water into the butter; bring to the boil.
    5. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with cling film and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes.
    6. Fluff the couscous 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.

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