Vegetable Couscous with Moroccan Pesto Recipe

Cook Time: 30 min
Level: Easy
Yield: 4 servings

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.

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

Recipe courtesy Food Network Magazine