roasted-pecan-couscous-with-sun-dried.json

{
    "directions": [
        "Spread the pecan pieces onto a baking sheet and place in a cold oven.",
        "Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.",
        "Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.",
        "Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve."
    ],
    "ingredients": [
        "2/3 cup pecan pieces",
        "1 tablespoon butter",
        "1 1/2 cups quartered fresh button mushrooms",
        "1 onion, chopped",
        "1 tablespoon minced fresh garlic",
        "2 teaspoons butter",
        "1 1/4 cups water",
        "1 (5.8 ounce) box couscous",
        "1 (8.5 ounce) bottle sun-dried tomato pesto",
        "1/3 cup finely grated Parmesan cheese, or more to taste",
        "salt and ground black pepper to taste"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms",
    "url": "http://allrecipes.com/recipe/214204/roasted-pecan-couscous-with-sun-dried/"
}