Vegetable Couscous with Moroccan Pesto Recipe

Name: Vegetable Couscous with Moroccan Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped.
2
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.
4
Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown.
5
Add the onion.
6
Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot.
7
Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
8
Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste.
9
Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes.
10
Remove the parsley and cinnamon.
11
Meanwhile, cook the couscous as the label directs.
12
Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork.
13
Top the couscous with the vegetables and pesto.
14
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
15
Photograph by Antonis Achilleos

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Couscous with Moroccan Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Couscous with Moroccan Pesto

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