Baked Couscous With Tomato and Pesto

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

Directions

1. 1

   Preheat oven to 200 C.

2. 2

   Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl.

3. 3

   Mix to combine, set aside.

4. 4

   Place tomatoes, thyme, olive oil,salt and pepper in baking dish.

5. 5

   Toss to combine.

6. 6

   Roast 20 minutes.

7. 7

   Add couscous and pour over stock.

8. 8

   Cover with foil and cook another ten minutes.

9. 9

   Top with spinach pesto to serve.