Couscous with Spinach and Pine Nuts

Ingredients:

• 1 cup couscous
• 1 ½ cups boiling chicken stock
• ½ teaspoon salt
• ¼ cup olive oil
• 3 cloves garlic, minced
• 1 large onion, sliced
• 1 28-ounce can of chopped tomatoes, drained, reserving 1/3 cup juice
• 1 ½ tablespoon fresh basil, chopped, or 1 teaspoon dried
• 1/3 cup pine nuts
• 5 cups loosely packed fresh baby spinach, or a 6 ounce bag
• black pepper to taste
• 1 ½ cups shredded Monterey jack cheese

Directions:

1. Combine couscous with boiling chicken stock and salt. Cover in a large bowl and let stand 5 minutes. Fluff with fork.
2. Heat olive oil in a large skillet over medium heat. Saute onion slices till soft. Add minced garlic till tender.
3. Add drained tomatoes and cook 10 minutes stirring frequently.
4. Stir tomato mixture with couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper to taste in a large bowl.
5. Spread half of the couscous mixture in a 12x7x2 baking dish. Sprinkle cheese evenly over top of couscous. Top with remaining couscous.
6. Cover with foil and bake at 375 degrees for 25 minutes.

 Notes:

• Can be prepared ahead and heated later.
• Good with grilled chicken or shrimp mixed in. 

Yield: 6 - 8 servings.