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.
100g fresh button mushrooms, quartered
1 onion, chopped
1 tablespoon finely chopped fresh garlic
2 teaspoons butter
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
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Method Prep:20min › Cook:30min › Ready in:50min
Spread the pecan pieces onto a baking tray and place in a cold oven.
Heat the oven to 180 C / Gas 4 to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
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.
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.
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.
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.