Roasted Pecan Couscous Recipe with Sun-Dried Tomatoes and Mushrooms

Ingredients

• 0.67 cup pecan pieces
• 1 tablespoon butter
• 1.5 cups quartered fresh button mushrooms
• 1 onion, chopped
• 1 tablespoon minced fresh garlic
• 2 teaspoons butter
• 1.25 cups water
• 1 (5.8 ounce) box couscous
• 1 (8.5 ounce) bottle sun-dried tomato pesto
• 0.33 cup finely grated Parmesan cheese, or more to taste
• salt and ground black pepper to taste

Instructions

1. Preheat your oven and spread the pecan pieces evenly on a baking sheet.
2. Roast the pecans in the preheated oven at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until they release a fragrant aroma.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Sauté the mushrooms, onion, and garlic until tender, approximately 5 to 7 minutes. Transfer the sautéed mixture to a bowl and set aside.
4. Return the skillet to the heat and melt 2 teaspoons of butter. Add the water and bring it to a boil. Place the couscous in a glass bowl and pour the boiling butter and water mixture over it. Immediately cover the bowl tightly with plastic wrap and let it sit for 7 to 10 minutes, allowing the couscous to absorb all the moisture. Fluff the couscous with a fork, then gently stir in the toasted pecans, the mushroom mixture, sun-dried tomato pesto, and Parmesan cheese. Season with salt and pepper to your taste and serve.

Nutrition

• Calories: 471 kcal
• Fat Content: 31 g
• Fiber Content: 6 g
• Sugar Content: 5 g
• Sodium Content: 222 mg
• Protein Content: 11 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 39 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g