Serves 4 - Tiff blog
Ingredients:
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.
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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