Vegetable Couscous with Pesto

As I have probably said before, couscous is Adriano’s favourite grain and I make several different recipes with it. This one came from Lebanese Recipes Kitchen and it proved to be the best yet. I would never have thought of putting pesto with a Lebanese-style couscous but it worked well.

This is not a low Fodmap recipe.

Vegetable Couscous with Pesto

 

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Author: Suzanne Perazzini

Ingredients

For the Pesto:

• 1 cup fresh coriander (leaves and some stems)
• ½ cup fresh parsley (stems reserved for couscous)
• 2 tablespoons of pine nuts
• ½ clove garlic
• ¼ cup extra-virgin olive oil
• Salt

For the Couscous:

• 4 tablespoons unsalted butter
• Salt
• 1 onion, cut into 8 wedges
• 1 cinnamon stick
• 1 can peeled tomatoes, halved
• 2 small carrots, cut into chunks
• 1 zucchini, chopped
• Freshly ground pepper
• 1½ cups couscous

Method

Make the pesto

1. Combine the coriander, parsley leaves, pine nuts and garlic in a food processor; pulse until coarsely chopped.
2. Add the olive oil and ½ teaspoon salt; process until smooth.

Prepare the vegetables for the couscous

1. Heat a wide heavy-bottomed pot over medium heat.
2. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown.
3. Add the onion.
4. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot.
5. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
6. Add the tomatoes, 1 cup water, carrots, zucchini, 1½ teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes.
7. Remove the parsley and cinnamon.
8. Meanwhile, cook the couscous as the label directs.
9. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork.
10. Top the couscous with the vegetables and pesto.

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