Savory Roasted Pecan Couscous with Sun-Drenched Tomatoes and Earthy Mushrooms

Ingredients

• ⅔ cup of chopped pecans
• 1 tablespoon of butter
• 1 ½ cups of fresh button mushrooms, quartered
• 1 chopped onion
• 1 tablespoon of freshly minced garlic
• 2 teaspoons of butter
• 1 ¼ cups of water
• 1 box of couscous (5.8 ounces)
• 1 bottle of sun-dried tomato pesto (8.5 ounces)
• ⅓ cup of finely grated Parmesan cheese, or more if desired
• Salt and freshly ground black pepper, to taste

Step 1

Spread the fragrant pecan pieces generously across a baking sheet, then gently slide it into the cool embrace of the oven.

Step 2

As the oven slowly warms up to 350 degrees F (175 degrees C), the pecans inside begin their delightful roasting journey, releasing their rich aroma into the air. This process usually takes around 20 to 30 minutes.

Step 3

Meanwhile, in a large skillet over medium heat, let a tablespoon of butter melt into a golden pool. Add in the mushrooms, onion, and garlic, allowing them to simmer and soften in the buttery goodness for about 5 to 7 minutes. Once done, transfer this savory medley to a waiting bowl, setting it aside for a moment.

Step 4

Returning the skillet to the heat, add 2 teaspoons of butter, watching it sizzle and melt with a delightful sound. Pour in some water, letting it join forces with the butter as they come to a gentle boil. In a glass bowl, place the couscous, ready to soak up the flavorful concoction. Pour the bubbling mixture over the couscous, swiftly covering the bowl with a snug layer of plastic wrap. Let the couscous rest and absorb all the moisture, a process that usually takes about 7 to 10 minutes. Once ready, fluff it up with a fork.

Step 5

Now comes the exciting part - combining the toasted pecans, the mushroom mix, the pesto, and the Parmesan cheese with the fluffy couscous. Gently stir everything together, ensuring the flavors meld beautifully. Before serving, season with a sprinkle of salt and a dash of pepper for that perfect finishing touch.