Vegetable Couscous with Moroccan Pesto (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup fresh cilantro (leaves and some stems) |
1/2 cup fresh parsley (stems reserved for couscous) |
2 tablespoons whole almonds |
1/2 clove garlic |
1/4 cup extra-virgin olive oil |
kosher salt |
4 tablespoons unsalted butter |
kosher salt |
1 onion, cut into 8 wedges |
1 cinnamon stick |
1 14 -ounce can peeled tomatoes, halved |
2 small carrots, cut into chunks |
1 zucchini and/or 1 bunch swiss chard, chopped |
1/3 cup raisins |
freshly ground pepper |
1 1/2 cups whole-wheat couscous |
Directions:
1. Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.
2. Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
3. Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.
4. Per serving: Calories 525; Fat 29 g (Saturated 9 g); Cholesterol 30 mg; Sodium 1,364 mg; Carbohydrate 60 g; Fiber 11 g; Protein 11 g
5. Photograph by Antonis Achilleos
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