African-Style Summer Vegetable Couscous

Ingredients:

Couscous

• 1.5 cups whole grain couscous
• 4 tablespoons unsalted butter
• 1 onion, cut into 8 wedges
• 1 cinnamon stick
• 1 can (400 g) peeled tomatoes in their own juice, cut in half
• 2 small carrots, cut into pieces
• 1 zucchini and/or 1 bunch chard, chopped
• 1/3 cup raisins

Pesto

• 1 cup fresh cilantro (leaves and a few stems)
• 0.5 cup fresh parsley (reserve the stems for the couscous)
• 2 tablespoons whole almonds
• Half a clove of garlic
• 1/4 cup extra-virgin olive oil

Preparation:

1. Prepare pestoCombine cilantro, parsley leaves, almonds, and garlic in a food processor; process until a coarse paste forms. Add olive oil and 1/2 teaspoon salt; process until smooth.
2. Prepare vegetables for couscousHeat a wide, heavy-bottomed saucepan over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; heat until the butter begins to darken. Add the onion. Tie the reserved parsley stems together with the parsley stick with kitchen string; add to the pan. Cook, stirring occasionally, until the onion is golden brown, about 5 minutes.
3. Add tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1.5 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Discard the parsley and cinnamon.
4. Meanwhile, cook the couscous according to package directions. Add the remaining 1 tablespoon butter, season with salt and pepper, and fluff with a fork. Top with the vegetables and pesto.