Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms Best Dishes
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| Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms |
"Roasted pecans, sauteed onion, mushrooms, and garlic marry superbly with Parmesan, solar-dried tomato pesto, and couscous. If you desire, stir in cooked fowl and extra greens to make it a whole meal. I frequently add shelled edamame for a boost of meatless protein."
Ingredients :
- 2/3 cup pecan portions
- 1 tablespoon butter
- 1 half cups quartered clean button mushrooms
- 1 onion, chopped
- 1 tablespoon minced clean garlic
- 2 teaspoons butter
- 1 1/four cups water
- 1 (5.Eight ounce) container couscous
- 1 (eight.Five ounce) bottle sun-dried tomato pesto
- 1/three cup finely grated Parmesan cheese, or extra to flavor
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- Spread the pecan portions onto a baking sheet and location in a cold oven.
- Heat the oven to 350 levels F (a hundred seventy five degrees C) to start roasting the pecans. Roast until aromatic, 20 to 30 minutes.
- Melt 1 tablespoon butter in a huge skillet over medium warmth. Cook the mushrooms, onion, and garlic within the melted butter till softened, 5 to 7 mins. Transfer to a bowl and set aside.
- Return the skillet to the warmth. Melt 2 teaspoons butter within the skillet. Stir the water into the butter; carry to a boil. Put the couscous in a tumbler bowl; pour the butter and water combination over the couscous. Immediately cover the bowl with plastic wrap and permit to take a seat until the couscous absorbs all the moisture, 7 to ten minutes. Fluff with a fork. Stir the toasted pecans, the mushroom combination, the pesto, and Parmesan cheese via the couscous. Season with salt and pepper to serve.
Notes :
- If tomato pesto would not have pine nuts, upload 1/4 cup pine nuts, roasted.
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