I've gotten three diferent requests for this recipe in the last week, so I figured I'd go ahead and share it with the rest of the world. This is one of my favorites and the original recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin (one of my all-time favorite cookbooks) but I have modified it a bit over the years.
This very pretty dish is a great one for potlucks, or can be a great dinner with a balsamicy salad. I often make this with my favorite recipe for potato leek soup which I will post another time. Here you go!
1 cup couscous (I like the whole wheat kind)
1 1/2 cups boiling vegetable stock
1/4 cup olive oil
3 minced garlic cloves
1 large onion, diced
2 14 oz cans of tomatoes, chopped and drained (reserve 1/3 cup of the juice.
About 5 fresh basil leaves, minced
1/3 cup of pine nuts
5 cups loosely packed fresh spinach
Ground black pepper to taste
1 1/2 cups grated munster cheese
1) Combine the couscous and boiling stock in a large bowl; cover with a plate. Let sit for five mintues, then fluff with a fork.
2) Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion about 10 minutes, then add the drained tomatoes and cook 10 minutes more, stirring frequently.
3) Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts , raw spinach and pepper.
4) Spread half the couscous mixture in a 12x7 or other baking dish. Sprinkle on the cheese, then top with the remaining couscous.
5) Bake at 375 degrees for 25-30 minutes, or until hot and bubbly.
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