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    You are in: Home / Recipes / Baked Couscous With Tomato and Pesto Recipe
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    Baked Couscous With Tomato and Pesto

    Average Rating:

    4 Total Reviews

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    • on March 07, 2012

      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!

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    • on February 23, 2012

      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. :)

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    • on January 12, 2010

      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

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    • on November 10, 2009

      Wow -- this was *really* tasty, and comes together very quickly! Be sure to smash the tomatoes after you've gotten your serving so that everything gets thoroughly drenched with sauce, otherwise some parts of the couscous may be a little dry.

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    Nutritional Facts for Baked Couscous With Tomato and Pesto

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 776.3
     
    Calories from Fat 456
    58%
    Total Fat 50.7 g
    78%
    Saturated Fat 8.0 g
    40%
    Cholesterol 13.7 mg
    4%
    Sodium 347.1 mg
    14%
    Total Carbohydrate 63.5 g
    21%
    Dietary Fiber 6.2 g
    25%
    Sugars 6.4 g
    25%
    Protein 19.5 g
    39%

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