Roasted Pecan Couscous with Sun-Dried Tomatoes and Mushrooms

01Method

1. 1

   Arrange the pecan pieces in a single layer on a baking sheet and place them in a cold oven.

2. 2

   Set the oven to 350°F (175°C) and allow the pecans to roast as it heats up, until fragrant, about 20 to 30 minutes.

3. 3

   In a large skillet over medium heat, melt the first portion of butter. Add the mushrooms, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer the mixture to a bowl and set aside.

4. 4

   Using the same skillet, melt the remaining butter over heat, then pour in the water and bring to a boil. Place the couscous in a heatproof bowl and pour the hot butter-water mixture over it. Cover tightly with plastic wrap and let stand until all liquid is absorbed, 7 to 10 minutes. Fluff with a fork, then fold in the roasted pecans, mushroom mixture, pesto, and Parmesan. Season with salt and pepper before serving.