Baked Couscous with Spinach and Pinenuts: Difference between revisions

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=== Ingredients ===
=== Ingredients ===
{|
* 1 c couscous
|-
* 1/2 t salt
| 1 c || couscous
* 1 1/2 c boiling water or stock
|-
* 1 1/2 t dried basil
| 1/2 t || salt
* 1/4 c olive oil
|-
* 3 garlic cloves, minced
| 1 1/2 c || boiling water or stock
* 1 large onion, diced (or dried onion)
|-
* 28 oz can diced tomatoes, drained (reserve 1/3 c juice)
| 1 1/2 t || dried basil
* 1/3 c pinenuts
|-
* 5 oz fresh spinach, torn up
| 1/4 c || olive oil
* 1 c grated muenster cheese
|-
* ground pepper
| 3 || garlic cloves, minced
|-
| 1 large || onion, diced (or dried onion)
|-
| 28 oz || can diced tomatoes, drained (reserve 1/3 c juice)
|-
| 1/3 c || pinenuts
|-
| 5 oz || fresh spinach, torn up
|-
| 1 c || grated muenster cheese
|-
| colspan="2" | ground pepper
|-
|}
 


=== Preparation ===
=== Preparation ===
Combine couscous, salt, and boiling water/stock in large bowl; cover with plate.  Fluff with a fork after 5 minutes.
Combine couscous, salt, and boiling water/stock in large bowl; cover with plate.  Fluff with a fork after 5 minutes.


Heat olive oil in large skillet over medium heat.  Saute garlic and onion 10 minutes or until tender.  Add drained tomatoes and cook 10 minutes more.  Stire tomato mixture into couscous and add reserved tomato juice, basil, pinenuts, spinach and pepper.  Spread half of mixture into a 2.5 qt baking dish.  Sprinkle with the cheese, then top with remaining couscous.  Cover with foil and bake at 375° for 25 minutes or until hot and bubbly.
Heat olive oil in large skillet over medium heat.  Saute garlic and onion 10 minutes or until tender.  Add drained tomatoes and cook 10 minutes more.  Stir tomato mixture into couscous and add reserved tomato juice, basil, pinenuts, spinach and pepper.  Spread half of mixture into a 2.5 qt baking dish.  Sprinkle with the cheese, then top with remaining couscous.  Cover with foil and bake at 375° for 25 minutes or until hot and bubbly.




Latest revision as of 22:13, 3 May 2022

Summary
Prep time 35 minutes
Cook time 25 minutes
Source Jo Quanbeck
Yield / serves 6-8 servings
Rating Very good

Ingredients

  • 1 c couscous
  • 1/2 t salt
  • 1 1/2 c boiling water or stock
  • 1 1/2 t dried basil
  • 1/4 c olive oil
  • 3 garlic cloves, minced
  • 1 large onion, diced (or dried onion)
  • 28 oz can diced tomatoes, drained (reserve 1/3 c juice)
  • 1/3 c pinenuts
  • 5 oz fresh spinach, torn up
  • 1 c grated muenster cheese
  • ground pepper

Preparation

Combine couscous, salt, and boiling water/stock in large bowl; cover with plate. Fluff with a fork after 5 minutes.

Heat olive oil in large skillet over medium heat. Saute garlic and onion 10 minutes or until tender. Add drained tomatoes and cook 10 minutes more. Stir tomato mixture into couscous and add reserved tomato juice, basil, pinenuts, spinach and pepper. Spread half of mixture into a 2.5 qt baking dish. Sprinkle with the cheese, then top with remaining couscous. Cover with foil and bake at 375° for 25 minutes or until hot and bubbly.

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