Vegetable Couscous with Moroccan Pesto

Ingredients

• 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
• 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

Instructions

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