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Oven-baked pesto couscous

updated

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Ingredients for 1 servings:

  • 60 g couscous
  • 2 tbsp pesto, green
  • 1 slice(s) goat cheese
  • 1 tomato(s)
  • 70 ml vegetable stock, boiling
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

spontaneous idea – and now favorite dinner

Pour 70 ml of boiling vegetable stock over the couscous and let it swell in a saucepan for 5 minutes. Then stir in the pesto. Slice the tomato and halve the cheese slice. Place half of the couscous in a small baking dish, then place half the cheese slice on top. Then add the remaining couscous and top with the tomato slices and cheese. Finally, season with salt and pepper. Bake at 180°C (convection oven) for 8 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Oven-baked pesto couscous