Vegetable Couscous with Moroccan Pesto

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

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:

    The Best Kwanzaa Recipes