Sunday, April 29, 2012

Baked Couscous with Tomato and Spinach Pesto

This has been on the menu for a week now - and we finally got around (motivated to eat...) to making it.  It was super healthy - and made you feel great eating it, but it was "eh".  It just didn't have much yeah, I posted it in case others disagree, but I wouldn't make it again....SO "Lisa - don't make this again"  :)
Serves 4 - Tiff blog

10 roma tomatoes, halved
2 tablespoons thyme leaves
2 tablespoons olive oil
sea salt and cracked black pepper
1.5 cups couscous (I cooked it in the chicken stock)
1.5 cups chicken stock

Spinach Pesto
1.5 cups baby spinach leaves, roughly chopped
1/2 cup toasted pine nuts
1/2 cup finely grated Parmesan cheese
2  tablespoons lemon juice
1/2 cup olive oil
sea salt/cracked black pepper

Preheat oven to 400 F.

For the spinach pesto, place the spinach, pine nuts, Parmesan, lemon juice, oil, S&P in a bowl and mix to combine. Set aside.

Place the tomatoes, thyme, oil, S&P in a baking dish and toss to combine. Roast for 20 minutes. Add the couscous and pour over the stock. Cover with foil and cook for a further 10 minutes. Top with spinach pesto to serve.

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