Baked Couscous With Tomato And Pesto - cooking recipe

Ingredients

10 roma tomatoes, halved
2 tablespoons thyme leaves
2 tablespoons olive oil
salt and pepper
1 1/2 cups couscous
1 1/2 cups chicken stock
60 g baby spinach leaves, chopped
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1/2 cup olive oil
2 tablespoons lemon juice
salt and pepper

Preparation

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.