Couscous With Spinach and Pine Nuts  Vegetables  414 reads

Couscous With Spinach and Pine

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


Rating 2.38/5
Rating: 2.4/5 (73 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team