1 cup dry couscous (try whole wheat)
1 1/2 cups boiling water
1/2 teaspoon salt
1/4 cup olive oil
3 -6 garlic cloves, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1/2 cup minced fresh basil
1/3 cup pine nuts
5 cups loosely packed fresh spinach
1 cup grated muenster cheese (try reduced fat)
1/2-1 teaspoon cracked black pepper
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.
serves 4 to 6