Monday, March 4, 2013

baked couscous

1 cup couscous
1 1/2 cups boiling vegetable broth
1/2 teaspoon salt
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28 ounce) can tomatoes, drained and diced (reserve 1/3 cup juice)
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 teaspoon basil
1/3 cup pine nuts
1 cut grated Munster cheese
pepper to taste

Directions:
1. Combine couscous, broth, and salt in a large bowl. Cover and let sit for 5 minutes. Fluff with fork.

2. Heat oil in large skillet over medium heat. Saute garlic and onion for 10 minutes. Add tomato and cook 10 minutes more, stirring frequently.

3. Stir into couscous and add reserved juice. Add basil, nuts, spinach, and pepper. Spread half in baking dish (11x7) and sprinkle on cheese. Top with remaining couscous. Cover and bake at 375 degrees for 30-60 minutes. 

*I get the couscous in a box that comes with pine nuts. Also, I didn't thaw and squeeze the spinach and it was fine.

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