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Baked Cous-Cous with Spinach and Pinenuts

Source of Recipe


Recipe By : leightx






List of Ingredients



• 1 cup couscous
  
• 1/2 cup vegetable broth -- boiling
  
• 1/2 teaspoon salt
  
• 1 teaspoon olive oil
  
• 3 garlic cloves -- minced
  
• 1 large onion -- diced
  
• 1 can chopped tomatoes -- 28 oz. - drain and reserve 1/3 cup of juice
  
• 1/2 tablespoon fresh basil -- minced (or 1 tsp dried)
  
• 1/3 cup pine nuts
  
• 5 cups fresh spinach -- (5 oz)
  
• freshly ground black pepper to taste
  
• 1 cup fontina cheese -- grated (or mozzarella)
  






Instructions



1. Combine cous-cous, boiling stock or water, and salt in a large bowl. Cover with a plate and let sit 5 minutes and fluff with fork. Preheat oven to 375. Heat olive oil in large skillet over medium heat. Saute garlic and onion 10 minutes or until tender. Add drained tomatoes, cook for 10 minutes more, stirring frequently. Stir tomato mixture into cous-cous and mix in reserved tomato juice, basil, pinenuts, spinach and pepper. Spread half of cous-cous mixture into casserole or lasagna pan. Sprinkle on cheese, and top with remaining cous-cous mixture. Cover dish with foil and bake 25 minutes. 6 servings