Vegetable Couscous with Moroccan Pesto
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Serves: 4 servings
Ingredients
  • 1 cup fresh cilantro (leaves and some stems)
  • ½ cup fresh parsley (stems reserved for couscous)
  • 2 tablespoons whole almonds
  • ½ clove garlic
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • For the Couscous:
  • 4 tablespoons unsalted butter
  • Kosher salt
  • 1 onion, cut into 8 wedges
  • 1 cinnamon stick
  • 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
  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 ½ 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, 1½ 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.
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/