Baked Couscous With Tomato and Pesto

Baked Couscous With Tomato and Pesto created by Lori Mama

A Donna Hay winter recipe

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 200 C.
  • Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.
  • Mix to combine, set aside.
  • Place tomatoes, thyme, olive oil,salt and pepper in baking dish.
  • Toss to combine.
  • Roast 20 minutes.
  • Add couscous and pour over stock.
  • Cover with foil and cook another ten minutes.
  • Top with spinach pesto to serve.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@katew
Contributor
@katew
Contributor
"A Donna Hay winter recipe"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. 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!
  2. Lori Mama
    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. :)
  3. Lori Mama
    Baked Couscous With Tomato and Pesto Created by Lori Mama
  4. Karen Elizabeth
    Baked Couscous With Tomato and Pesto Created by Karen Elizabeth
  5. Karen Elizabeth
    Baked Couscous With Tomato and Pesto Created by Karen Elizabeth
Advertisement

Find More Recipes