Vegetable Couscous with Moroccan Pesto
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 525
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 30 milligrams
- Sodium
- 1,364 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 11 grams
- Protein
- 11 grams
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
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
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.