Roasted Pecan Couscous with Sun-Dried Tomato Pesto

Follow our step-by-step guide on how to make Roasted Pecan Couscous with Sun-Dried Tomato Pesto.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While the oven warms up, spread the pecan pieces evenly on a baking sheet and pop it into the cold oven.

3. Step 3

   Let those nuts roast for about 20 to 30 minutes, or until they release a delightful, nutty aroma that fills your kitchen.

4. Step 4

   Next, grab a large skillet and melt a tablespoon of butter over medium heat.

5. Step 5

   Once it’s sizzling, toss in quartered mushrooms, chopped onion, and minced garlic.

6. Step 6

   Sauté these colorful veggies for about 5 to 7 minutes, stirring occasionally, until they soften and become fragrant.

7. Step 7

   Once they’re ready, transfer this savory mixture to a bowl and set it aside for later.

8. Step 8

   Return the skillet to the heat and add 2 teaspoons of butter.

9. Step 9

   Pour in some water and bring it to a rolling boil.

10. Step 10

    In the meantime, take a glass bowl and add your couscous.

11. Step 11

    When the water and butter mixture is bubbling away, pour it over the couscous, then cover the bowl tightly with plastic wrap.

12. Step 12

    Let it sit for 7 to 10 minutes, allowing the couscous to soak up all that delicious moisture.

13. Step 13

    When the time is up, fluff the couscous with a fork to make it light and airy.

14. Step 14

    Now it’s time to bring everything together! Stir in the toasted pecans, the sautéed mushroom mixture, a generous scoop of sun-dried tomato pesto, and a sprinkle of grated Parmesan cheese.

15. Step 15

    Give it a taste and season with salt and pepper to your liking.

16. Step 16

    Serve this delightful dish warm, and enjoy the wonderful blend of flavors and textures that will surely impress your family and friends!.