Baked Couscous with Spinach and Pinenuts
From Recipes
| 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. 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.
