Couscous With Spinach and Pine Nuts

• dry couscous (try whole wheat)↗1 cup

  try whole wheat

• boiling water1 1⁄2 cups
• salt↗1⁄2 teaspoon
• olive oil↗1⁄4 cup
• garlic cloves↗3 -6 cloves

  minced

• large onion↗1

  diced

• diced tomatoes1

  (28 ounce) can

• fresh basil1⁄2 cup

  minced

• pine nuts↗1⁄3 cup
• fresh spinach↗5 cups

  loosely packed

• grated muenster cheese↗1 cup

  (try reduced fat)

• cracked black pepper↗1⁄2 - 1 teaspoon

Step-by-step instructions

1. 1

   Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.

2. 2

   Preheat oven to 375.

3. 3

   Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.

4. 4

   Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.

5. 5

   Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.

6. 6

   Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.

7. 7

   Cover dish with foil and bake at 375 for 25 minutes.