Vegetable Couscous with Moroccan Pesto

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Make the pesto: 
  2. 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.
  3. 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.
  4. 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.
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