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Braised Carrots & Kale Pesto Couscous

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Oh health, yeah! In this recipe, I show you how to make tender and savory braised carrots that are served over pearl couscous that has been tossed with a kale pesto.

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Ingredients

Braised Carrots
 2 tablespoons butter
 1 bunch carrots
 ½ teaspoon sea salt
 2 cloves garlic, smashed
 1 ½ cups vegetable broth
Couscous
 1 ½ cups water
 ¼ teaspoon sea salt
 1 cup pearl couscous
Kale Pesto
 3 large leaves kale, chopped
 1 teaspoon sea salt
 ¼ cup pine nuts
 ½ cup olive oil
Topping
 ¼ cup chopped parsley
Yields4 Servings
Nutrition Facts

Servings 4

Prep Time10 minsCook Time20 minsTotal Time30 mins

Instructions

Braised Carrots:
1

Prepare the carrots by trimming off the roots and greens. Save the greens. They can be used in the pesto we are about to make, blended into green smoothies, or chopped up in a salad. They are nutritious and high in fiber.

2

Melt the butter in a shallow dutch oven over a medium heat.

3

Add the carrots, sauteing them for about 5 minutes, until they have a nice sear on them and begin to soften.

4

Add in the ½ teaspoon salt, garlic, and vegetable broth.

5

Increase the heat to medium-high, to bring the liquid to a boil. Once boiling, turn the heat down for a low simmer and cover.

6

Cook the carrots for about 10 minutes, flipping them halfway through. They should be fork-tender when done.

Braised Carrots & Kale Pesto Couscous

Kale Pesto Couscous
7

Add the water to a saucepot and bring to a boil. Add the ¼ teaspoon salt. Only do this once the water is boiling or it may damage your pan.

8

Add the pearl couscous, turn the heat down for a low simmer, and cover. Cook for 10 minutes until tender.

9

Let’s make the pesto! Add the kale leaves, 1 teaspoon salt, and pine nuts to the bowl of a food processor. Add the olive oil and puree until smooth.

Braised Carrots & Kale Pesto Couscous
10

Remove the carrots from the dutch oven. Bring the sauce to a boil to reduce by ½ .

11

Fluff up the pearl couscous, letting it fully dry out.

12

Add the couscous and pesto to a mixing bowl and mix until fully coated.

13

To plate, put a heaping scoop of the couscous on a plate and spread out. Add the braised carrots. Drizzle some of the braising liquid over the top.

14

Top off with chopped parsley and serve.

15

Enjoy!

braised carrots image

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

Braised Carrots
 2 tablespoons butter
 1 bunch carrots
 ½ teaspoon sea salt
 2 cloves garlic, smashed
 1 ½ cups vegetable broth
Couscous
 1 ½ cups water
 ¼ teaspoon sea salt
 1 cup pearl couscous
Kale Pesto
 3 large leaves kale, chopped
 1 teaspoon sea salt
 ¼ cup pine nuts
 ½ cup olive oil
Topping
 ¼ cup chopped parsley

Directions

Braised Carrots:
1

Prepare the carrots by trimming off the roots and greens. Save the greens. They can be used in the pesto we are about to make, blended into green smoothies, or chopped up in a salad. They are nutritious and high in fiber.

2

Melt the butter in a shallow dutch oven over a medium heat.

3

Add the carrots, sauteing them for about 5 minutes, until they have a nice sear on them and begin to soften.

4

Add in the ½ teaspoon salt, garlic, and vegetable broth.

5

Increase the heat to medium-high, to bring the liquid to a boil. Once boiling, turn the heat down for a low simmer and cover.

6

Cook the carrots for about 10 minutes, flipping them halfway through. They should be fork-tender when done.

Braised Carrots & Kale Pesto Couscous

Kale Pesto Couscous
7

Add the water to a saucepot and bring to a boil. Add the ¼ teaspoon salt. Only do this once the water is boiling or it may damage your pan.

8

Add the pearl couscous, turn the heat down for a low simmer, and cover. Cook for 10 minutes until tender.

9

Let’s make the pesto! Add the kale leaves, 1 teaspoon salt, and pine nuts to the bowl of a food processor. Add the olive oil and puree until smooth.

Braised Carrots & Kale Pesto Couscous
10

Remove the carrots from the dutch oven. Bring the sauce to a boil to reduce by ½ .

11

Fluff up the pearl couscous, letting it fully dry out.

12

Add the couscous and pesto to a mixing bowl and mix until fully coated.

13

To plate, put a heaping scoop of the couscous on a plate and spread out. Add the braised carrots. Drizzle some of the braising liquid over the top.

14

Top off with chopped parsley and serve.

15

Enjoy!

braised carrots image

Braised Carrots & Kale Pesto Couscous