Baked Couscous with Tomato and Pesto

September 24, 2008 at 12:31 am (Food)

I made this last night for tea and it is delicious! As well as the tomatoes I also added eggplant! Yummo!

Ingredients:

10 tomatoes, halved

2Tbsp thyme leaves

2Tbsp olive oil

salt and pepper

1and half cups of couscous

1 and half cups of chicken stock( any stock will do, I actually used miso soup!)

Spinach Pesto

60g of spinach leaves,roughly chopped

1/3 cup of roasted pine nuts

1/3 cup of finely grated parmesan cheese

2 Tbsp lemon juice

1/2 cup of olive oil

1 good size clove of garlic, finely chopped.

preheat the oven to 200 C. To make the spinach pesto, place the spinach, lemon juice, pine nuts,parmesan, oil and salt and pepper in a bowl and mix to combine. Set aside.

Place the tomatoes, garlic,thyme and oil, salt and pepper in a baking dish and toss to combine.This is where I also put in one good sized eggplant sliced. Roast for 20 minutes. Add the couscous and pour over the stock. Cover with foil and cook for a further 10 minutes. top with the spinach pesto. Serves 4.

Tip: This menu can be served hot or cold also works well served as a side dish for chicken or fish.

ENJOY!

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