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Terri's Baked Couscous
Nb persons: 6
| 1 cup | couscous, dry |
| 1 1/2 c. | vegetable stock, boiling |
| 1/2 tsp. | salt |
| 1/4 c. | olive oil |
| 3 cloves | garlic, minced |
| 1/2 | large onion, diced |
| 28 oz. | tomatoes, canned, drained, reserve 1/3 c. juice |
| 1 tsp. | basil, dried, or 1 1/2 Tbsp. fresh |
| 1/3 c. | pine nuts |
| 5 oz. | spinach, stems removed, leaves torn into small pieces |
| fresh ground pepper | |
| 4 oz. | grated muenster, grated (or use cheddar) |
Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate or cloth. Let sit 5 minutes, then fluff with a fork.
Preheat the oven to 375¼. Heat the olive oil in a large skillet over medium heat. SautŽ 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 reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
Spread 1/2 the couscous mixture in a 12x7x2 inch or other shallow baking dish. Sprinkle on the cheese, then top with remaining couscous. Cover the dish with foil and bake 25 minutes or until hot and bubbly.
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