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Categories:
couscous boiling vegetable stock salt olive oil garlic onion tomatoes fresh basil pine nuts fresh spinach freshly ground black pepper cheese
Viewed: 57 - Published at: 5 years agoIngredients
- 1 cup couscous
- 1 1/2 cups boiling vegetable stock, or water
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 large onion, diced
- 1 (28ounce) can tomatoes, finely chopped and drained (reserve 1/3 cup juice)
- 1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried
- 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 Fontina cheese
Method
- Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate.
- Let sit 5 minutes, then fluff with a fork.
- Preheat the 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 into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish.
- Sprinkle on the cheese, then top with the remaining couscous.
- Cover the dish with foil and bake 25 minutes, or until hot and bubbly.
