Recipe courtesy of Food Network Kitchen
Save Recipe Print
Vegetable Couscous with Moroccan Pesto
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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

Nutrition Info

Ingredients

For the Pesto:
For the 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

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Moroccan Couscous

Recipe courtesy of Food Network Kitchen

Grits and Roasted Vegetables With Hazelnut Butter

Recipe courtesy of Food Network Kitchen

Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe

Recipe courtesy of Pierre Thiam

Browse Reviews By Keyword

          Latest Stories