Baked Couscous With Tomato And Pesto Recipe

Ingredients for Baked Couscous With Tomato And Pesto

• Roma Tomatoes
• Thyme Leaves
• 1/2 cup olive oil (plus 2 tablespoons for tomatoes)
• Salt And Pepper
• 1 cup couscous
• Chicken Stock
• Baby Spinach Leaves
• Pine Nuts
• Parmesan Cheese
• Lemon Juice

How to Make Baked Couscous With Tomato And Pesto

1. Preheat oven to 200°C (400°F).
2. Prepare the spinach pesto: Combine 1 cup packed fresh spinach leaves, 1/4 cup pine nuts (or walnuts), 1/4 cup grated Parmesan cheese, 1/2 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor. Blend until smooth.
3. In a large bowl, toss 1 pint cherry tomatoes, 1 sprig fresh thyme leaves (remove from stem), 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Spread the tomato mixture in a baking dish (approximately 9x13 inches).
5. Roast for 20 minutes, or until tomatoes begin to burst.
6. Add 1 cup couscous to the baking dish.
7. Pour 1 1/2 cups hot vegetable stock (or chicken stock) over the couscous and tomatoes.
8. Cover the baking dish with foil and bake for another 10 minutes, or until the couscous is cooked through and the liquid is absorbed.
9. Remove from oven and let stand for 5 minutes before fluffing with a fork.
10. Top generously with the spinach pesto and serve immediately.