Baked Couscous with Spinach and Pine Nuts

1 cup of Israeli couscous
1/2 Teaspoon salt
5 cloves of garlic, minced
1 large onion, diced
1 28 ounce can of diced tomatoes drained (reserve 1/3 cup juice)
1 1/2 tablespoons minced fresh basil or 1 teaspoon dried basil
1/3 cup pine nuts
5 cups (about 5 ounces) loosely packed fresh spinach, stems removed and leaves torn into small pieces
Freshly ground black pepper to taste
1 cup grated Muenster cheese (I add more cheese)

Cook couscous as directed on package
Preheat oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently.
Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
Spread half the couscous mixture in a 12 by 7 by 2 inch or other shallow (2 1/2 quart) baking dish. Sprinkle cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes or until hot and bubble.

recipe by: Hannah Lipman

viewed: 3,153 times

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