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Couscous with Spinach and Pine Nuts



1 cup couscous
1 ½ cups boiling vegetable stock
½ tsp salt
¼ cup olive oil
3 garlic cloves, minced
1 large onion, diced
1 28 oz. can of tomatoes, chopped and drained (save the juice)
1 tsp. basil
1/3 cup pine nuts
5 cups fresh spinach with stems removed and leaves torn into small pieces
pepper to taste
1 cup Muenster cheese, grated

Combine couscous, stock and salt in a large bowl.  Cover tightly and let sit for 5 minutes.  Fluff with a fork.  Sauté the garlic and onion for 10 minutes until tender in the oil.  Add the drained tomatoes and cook for10 minutes, stirring often.  Add tomato mixture to couscous and stir.  Add ½ cup of tomato juice and rest of ingredients.  Spread 1/2 the mixture in a 12 x 7” baking dish.  Sprinkle with the cheese.  Top with remaining couscous.  Cover with aluminum foil and bake at 375º for 25 minutes, until hot and bubbly. Serves 4






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