Sunday, June 26, 2011

Sun-dried tomato & Pecan Couscous

My recipes are so predictable. Shallots? Check. Couscous? Check. Garlic? Check.
But the sun-dried tomato pesto makes this one different and special. Promise!

  • 2/3 cup pecan pieces
  • 2 tablespoons butter
  • 1 1/2 cups quartered fresh button mushrooms
  • 1 shallot, chopped
  • 1 tablespoon minced fresh garlic
  • 1 cup water
  • 1 cup couscous
  • 1 (6.5 ounce) bottle sun-dried tomato pesto
  • 2 tablespoons tomato paste
  • 1/2 cup finely grated Parmesan cheese, or more to taste
  • salt and ground black pepper to taste
  1. Heat the oven to 350 degrees. Spread the pecan pieces onto a baking sheet and roast for 5 minutes. Flip 'em over and toast for 5 minutes more. Remove from oven.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, shallot, and garlic in the melted butter 7 - 8 minutes. Transfer to a bowl and set aside.
  3. Return the skillet to the heat. Melt 1 tablespoon butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork.
  4. Mix the pesto and tomato paste. Stir the toasted pecans, the mushroom mixture, the pesto mixture, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
Try it. You'll like it!
Ganked from and modified to suit my shallot-obsessed, ingredient-challenged self.

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