Baked Couscous With Tomato and Pesto

Total Time
15 mins
30 mins

A Donna Hay winter recipe

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  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.
Most Helpful

5 5

What a great new way to make couscous! Super healthy and filling light summer meal. I used my immersion blender to grind up the pesto ingredients for a saucier topping. Thanks for the post!

5 5

This made a lovely side dish. The Roma tomatoes at our store didn't look very good, so used tomatoes on the vine. I think this would be even more tasty with summer fresh ones. Made for Everyday Holiday Tag Game. :)

5 5

Very good and very easy! Couscous is a very under-rated grain, it cooks so easily, tastes so good and is so versatile. I wasn't sure whether or not to grind together the ingredients for the pesto, in the end, I didn't, just prepared as directed, and that created a very tasty topping for the baked couscous! I also skinned my tomatoes, since DH doesn't like tomato skins. I did top the completed dish with a few shrimp, sauteed in garlic and butter, although the dish is perfect as is! Thank you, Kate, another winner! :D Made for Christmas edition: Make My Recipe