Baked Couscous With Tomato and Pesto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A Donna Hay winter recipe Ingredients:
10 roma tomatoes, halved |
2 tablespoons thyme leaves |
2 tablespoons olive oil |
salt and pepper |
1 1/2 cups couscous |
1 1/2 cups chicken stock |
60 g baby spinach leaves, chopped |
1/2 cup pine nuts, toasted |
1/2 cup parmesan cheese, grated |
1/2 cup olive oil |
2 tablespoons lemon juice |
salt and pepper |
Directions:
1. Preheat oven to 200 C.
2. Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.
3. Mix to combine, set aside.
4. Place tomatoes, thyme, olive oil,salt and pepper in baking dish.
5. Toss to combine.
6. Roast 20 minutes.
7. Add couscous and pour over stock.
8. Cover with foil and cook another ten minutes.
9. Top with spinach pesto to serve.
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