Ingredients
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1 cup dry couscous (try whole wheat)
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1 1/2 cups boiling water
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1/2 teaspoon salt
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1/4 cup olive oil
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3 -6 garlic cloves, minced
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1 large onion, diced
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1 (28 ounce) can diced tomatoes
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1/2 cup minced fresh basil
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1/3 cup pine nuts
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5 cups loosely packed fresh spinach
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1 cup grated muenster cheese (try reduced fat)
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1/2-1 teaspoon cracked black pepper
Instructions
- Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
- Preheat oven to 375.
- Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
- Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
- Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
- Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
- Cover dish with foil and bake at 375 for 25 minutes.