Vegetable Couscous with Moroccan Pesto

Total Time:
45 min
15 min
30 min

4 servings

  • For the Pesto:
  • 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
  • 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
  • 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
  • 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.

  • 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.

  • 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.

  • 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

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

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