Baked Couscous with Spinach and Pine Nuts
This dish has been a mainstay at family get-togethers for years, since my mother-in-law discovered it - the omnivores in the family consider it to be a fine side-dish, plus it makes a healthy main dish for vegetarians like me! :) This is a slightly modified version of a recipe by Jeanne Lemlin, published in her wonderful cookbook, Quick Vegetarian Pleasures (the original recipe can be found here: http://www.foodnetwork.com/recipes/baked-couscous-with-spinach-and-pine-nuts-recipe.html). Because I need to watch my weight and blood pressure, I cut back on the oil, and I cut out the salt completely. I also use frozen chopped spinach instead of fresh to save time, and omit covering the baking dish during cooking (to create a nice, crusty topping).
- 1 cup whole wheat couscous
- 1 1/2 cups boiling vegetable broth or water
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 large onion, diced
- 1 (28ounce) can diced tomatoes
- 1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried
- 1/3 cup pine nuts
- 1 box (10 oz) frozen chopped spinach, thawed
- Freshly ground black pepper to taste
- 1 cup grated Mozzarella cheese
Combine the couscous and boiling stock or water 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 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, spinach, and pepper.
Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish. Sprinkle on the cheese, then top with the remaining couscous. Bake 25 minutes, or until hot and bubbly.
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 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, spinach, and pepper.
Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish. Sprinkle on the cheese, then top with the remaining couscous. Bake 25 minutes, or until hot and bubbly.