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Baked Couscous with Tomatoes and Spinach

1 cup couscous
1 ½ cups boiling vegetable stock (from cube) or water
½ teaspoon salt
¼ cup olive oil
3 garlic cloves minced
1 large onion, diced
1 28-oz can tomatoes, chopped & drained (reserve cup juice)
1 ½ tablespoon minced fresh basil or 1 teaspoon dried
cup pine nuts
5 cups (about 5 oz.) loosely packed fresh spinach, stems removed & leaves in small pieces
freshly ground black pepper to taste
1 cup grated Muenster cheese

(serves 4)

1. Combine couscous, boiling stock, and salt in a large bowl. Cover with plate. Let sit 5 minutes then fluff w/fork.
2. Preheat oven to 375° F. Heat olive oil in large skillet over medium heat. Sauté garlic & onion 10 minutes or until tender. Add drained tomatoes and cook 10 minutes more, stirring frequently.
3. Stir the tomato mixture into couscous & mix in reserved tomato juice, basil, pine nuts, raw spinach & pepper.
4. Spread half of couscous mixture in a 12x7x2 inch or other shallow (2 ½ quart) baking dish. Sprinkle on the cheese then top with remaining couscous. Cover dish with foil and bake 25 minutes or until hot & bubbly.

Best served with hot crusty bread.

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Last Updated 22 July 2005
Copyright 2001