Baked Couscous with Spinach and Pine Nuts Recipe

Name: Baked Couscous with Spinach and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 1/2 cups boiling vegetable stock, or water; 1/2 teaspoon salt; 1/4 cup olive oil; 3 garlic cloves, minced; 1 large onion, diced; 1 (28ounce) can tomatoes, finely chopped and drained (reserve 1/3 cup juice); 1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried; 1/3 cup pine nuts; 5 cups (about 5 ounces) loosely packed fresh spinach, stems removed and leaves torn into small pieces; Freshly ground black pepper to taste; 1 cup grated Fontina cheese

Servings: persons

1 cup couscous
1 1/2 cups boiling vegetable stock, or water
1/2 teaspoon salt
1/4 cup olive oil
3 garlic cloves, minced
1 large onion, diced
1 (28ounce) can tomatoes, finely chopped and drained (reserve 1/3 cup juice)
1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried
1/3 cup pine nuts
5 cups (about 5 ounces) loosely packed fresh spinach, stems removed and leaves torn into small pieces
Freshly ground black pepper to taste
1 cup grated Fontina cheese

1
Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate.
2
Let sit 5 minutes, then fluff with a fork.
3
Preheat the oven to 375 degrees.
4
Heat the olive oil in a large skillet over medium heat.
5
Saute the garlic and onion 10 minutes, or until tender.
6
Add the drained tomatoes and cook 10 minutes more, stirring frequently.
7
Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.
8
Spread half the couscous mixture into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish.
9
Sprinkle on the cheese, then top with the remaining couscous.
10
Cover the dish with foil and bake 25 minutes, or until hot and bubbly.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup couscous, 1 1/2 cups boiling vegetable stock, or water, 1/2 teaspoon salt, 1/4 cup olive oil, and more.

Yes, Baked Couscous with Spinach and Pine Nuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Couscous with Spinach and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions