Laura brought this to book club and it was SO so good.
1 cup whole wheat couscous
1 1/2 c boiling stock or water
1/2 tsp salt
1/4 c olive oil
3 garlic cloves, minced
1 large onion, diced
1 28-oz can diced tomatoes, drained, reserve 1/3 c liquid
1 1/2 T fresh or 1 t dry basil
1/3 c pine nuts
5 cups (5 oz)loosely packed fresh spinach, torn into small pieces
pepper to taste 1 c grated Muenster Combine couscous, boiling stock or water, and salt in large bowl; cover w/plate. Let sit 5 min., then fluff w/fork.
Preheat oven to 375.
Heat olive oil in large skillet over medium heat. Saute garlic and onion 10 min, or until tender.
Add drained tomatoes, cook 10 min. more. Add tomato mixture to bowl w/couscous.
Mix in reserved tomato juice, basil, pine nuts, raw spinach and pepper. Spread half mixture in bottom of 12X7X2 inch or other shallow 2 1/2 quart baking dish.
Sprinkle on cheese, top with remaining couscous, cover w/foil and bake 25 min. until hot and bubbly.
Couscous with Spinach & Pinenuts August 29, 2006