Baked Couscous With Tomato and Pesto

READY IN: 45mins
Recipe by katew

A Donna Hay winter recipe

Top Review by sofie-a-toast

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!

Ingredients Nutrition

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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