Vegetable Couscous with Pesto
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
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.
Recipe by The Low Fodmap Diet at