1 14 -ounce can peeled tomatoes, halved (plus their juices)
3 small carrots, cut into chunks
1 zucchini
1 bunch Swiss chard, chopped
¼ to ⅓ cup raisins
Freshly ground pepper
1½ cups whole-wheat (or Isreali) couscous
Instructions
Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and ½ teaspoon salt; process until smooth.
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, 1½ teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
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.
Nutrition Information
Calories: 525 Fat: 29 g Saturated fat: 9 g Carbohydrates: 60 g Sodium: 1,364 mg Fiber: 11 g Cholesterol: 30 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/vegetable-couscous-with-moroccan-pesto/