Baked couscous with spinach and pine nuts

Yield: 6 Servings

Measure Ingredient
1 cup Couscous
1½ cup Boiling stock; or water
½ teaspoon Salt
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.

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