Vegetable Couscous with Moroccan Pesto

  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

fresh cilantro, fresh parsley, almonds, clove garlic, extravirgin olive oil, kosher salt, unsalted butter, kosher salt, onion, cinnamon, tomatoes, carrots, zucchini, raisins, freshly ground pepper, couscous

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegetable-couscous-with-moroccan-pesto-recipe.html (may not work)

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