Baked Couscous With Spinach And Pine Nuts Recipe

Name: Baked Couscous With Spinach And Pine Nuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Couscous; 1 1/2 c. Boiling stock, or possibly water; 1/2 tsp Salt; 1 Tbsp. Extra virgin olive oil; 3 x Garlic cloves, chopped; 1 lrg Onion, diced; 28 ounce Tomatoes, canned, minced and liquid removed; 1 1/2 Tbsp. Fresh basil, or possibly 1 teaspoon dry; 1/3 c. Pine nuts; 5 c. Fresh spinach, about 5 ounce., stems r Grnd black pepper to taste; 1 c. Meunster cheese, grated

Servings: persons

1 c. Couscous
1 1/2 c. Boiling stock, or possibly water
1/2 tsp Salt
1 Tbsp. Extra virgin olive oil
3 x Garlic cloves, chopped
1 lrg Onion, diced
28 ounce Tomatoes, canned, minced and liquid removed
1 1/2 Tbsp. Fresh basil, or possibly 1 teaspoon dry
1/3 c. Pine nuts
5 c. Fresh spinach, about 5 ounce., stems r Grnd black pepper to taste
1 c. Meunster cheese, grated

1
Combine couscous, boiling liquid, and salt in a large bowl and cover with a plate.
2
Let sit for 5 minutes.
3
then fluff with fork.
4
Heat the oil in a large skillet over medium heat, and saute/fry garlic and onion 10 mins.
5
or possibly till tender.
6
Add in liquid removed tomatoes and cook 10 mins.
7
more, stirring frequently.
8
Stir tomato mix into couscous and fold in reserved tomato juice, basil, pine nuts, spinach, and pepper.
9
Spread half the couscous mix into a 12x7x2 in.
10
or possibly other shallow (2.5 quart) baking pan.
11
Sprinkle on cheese, then top with remaining couscous.
12
Cover with foil and bake at 375 F for 25 minutes.
13
or possibly till warm and bubbly.
14
NOTES : this could easily be made with less oil (just sufficient to keep onions from sticking), little or possibly not salt (I'd prefer soy sauce anyway forflavor), and the cheese could be left out for a vegan or possibly pareve meal.

642

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 11 ingredients. The key ingredients include: 1 c. Couscous, 1 1/2 c. Boiling stock, or possibly water, 1/2 tsp Salt, 1 Tbsp. Extra virgin olive oil, and more.

Yes, Baked Couscous With Spinach And Pine Nuts Recipe 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!