Couscous Spinach Bake
This is not your usual couscous dish. We think you’ll love the scrumptious difference!
8 ounces couscous
2 cups vegetable or chicken stock
¼ cup olive oil
3 garlic cloves, minced
1 sweet onion, chopped
1 large shallot, chopped
½ cup canned petite diced tomatoes with juice
¼ cup chopped fresh basil leaves
Salt and pepper to taste
1 regular package fresh baby spinach leaves
1 cup shredded mozzarella cheese
Equipment: Large casserole dish, about 9″ x 13″
Natural gas stovetop and oven
Servings: 6 to 8
Preheat oven to 350 degrees.
Place the couscous in a very large bowl. Bring the stock to a boil, pour into the couscous, stir, cover, and let sit for 5 minutes. Fluff with a fork.
Warm the olive oil in a skillet over medium low heat. Add the garlic, onion, and shallot and saute until the onion is translucent. Add to the couscous and mix well. Add the tomatoes, basil, salt, and pepper to the couscous mixture and mix well. Fold in the spinach leaves, mixing until well combined.
Lightly oil the casserole dish. Put half the couscous mixture into the dish, distribute the cheese evenly over the mixture, and top with the remaining couscous. Cover tightly with foil and bake for 30 minutes.
VARIATION: Use crumbled feta cheese instead of mozzarella for a nice tangy flavor.