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Ingredients
| roma tomatoes: 10 (halved) |
| fresh thyme: 2 Tbl |
| olive oil: 2 Tbl |
| salt |
| black pepper |
| couscous: 1 1/2 cups |
| chicken stock: 1 1/2 cups |
| spinach: 60 g (chopped) |
| dried pine nuts: 1/2 cup (toasted) |
| grated parmesan cheese: 1/2 cup |
| olive oil: 1/2 cup |
| lemon juice: 2 Tbl |
| salt |
| black pepper |
Baked Couscous With Tomato and Pesto
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Preheat oven to 200 C.
- Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.
- Mix to combine, set aside.
- Place tomatoes, thyme, olive oil,salt and pepper in baking dish.
- Toss to combine.
- Roast 20 minutes.
- Add couscous and pour over stock.
- Cover with foil and cook another ten minutes.
- Top with spinach pesto to serve.