Name: Vegetable Couscous with Moroccan Pesto
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: african
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

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Vegetable Couscous with Moroccan Pesto

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