Yield: 6 Servings
|1½ cup||Boiling stock; or water|
|1 tablespoon||Olive oil|
|3||Garlic cloves; minced|
|1 large||Onion; diced|
|28 ounces||Tomatoes, canned; chopped and drained|
|1½ tablespoon||Fresh basil; or 1 tsp. dried|
|⅓ cup||Pine nuts|
|5 cups||Fresh spinach; about 5 oz., stems r|
|Ground black pepper to taste|
|1 cup||Meunster cheese; grated|
Combine couscous, boiling liquid, and salt in a large bowl and cover with a plate. Let sit for 5 min. then fluff with fork. Heat the oil in a large skillet over medium heat, and saute garlic and onion 10 mins. or until tender. Add drained tomatoes and cook 10 mins. more, stirring frequently.
Stir tomato mixture into couscous and mix in reserved tomato juice, basil, pine nuts, spinach, and pepper. Spread half the couscous mixture into a 12x7x2 in. or other shallow (2½ qt) baking pan. Sprinkle on cheese, then top with remaining couscous. Cover with foil and bake at 375 F for 25 min.
or until hot and bubbly.
NOTES : this could easily be made with less oil (just enough to keep onions from sticking), little or not salt (I'd prefer soy sauce anyway for
flavor), and the cheese could be left out for a vegan or pareve meal.