Baked Couscous With Tomato And Pesto Recipe

Name: Baked Couscous With Tomato And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 roma tomatoes, halved, 2 tablespoons thyme leaves, 2 tablespoons olive oil, salt and pepper, and more.

Yes, Baked Couscous With Tomato And Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Couscous With Tomato And Pesto

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