Ingredients for Baked Couscous With Tomato And Pesto
- 1 pint cherry tomatoes
- 1 sprig fresh thyme leaves
- 10 tablespoons olive oil
- 3/4 teaspoon salt and 3/8 teaspoon black pepper
- 1 cup couscous
- 1 1/2 cups hot chicken stock
- 1 cup packed fresh spinach leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
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How to Make Baked Couscous With Tomato And Pesto
- Preheat oven to 200°C (400°F).
- 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.
- 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.
- Spread the tomato mixture in a baking dish (approximately 9x13 inches).
- Roast for 20 minutes, or until tomatoes begin to burst.
- Add 1 cup couscous to the baking dish.
- Pour 1 1/2 cups hot vegetable stock (or chicken stock) over the couscous and tomatoes.
- Cover the baking dish with foil and bake for another 10 minutes, or until the couscous is cooked through and the liquid is absorbed.
- Remove from oven and let stand for 5 minutes before fluffing with a fork.
- Top generously with the spinach pesto and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
25g
Fat
40g
Carbs
21g
