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:
2. Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. 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. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
4. Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.
5. Photograph by Antonis Achilleos