Baked Couscous (Thanks to Jalil)

(serves 4)

1 C couscous

1 ½ C boiling vegetable stock or water

½ teaspoon salt

¼ C olive oil

3 garlic cloves, minced

1 large onion, diced

1 28-ounce can tomatoes, chopped and drained (reserve 1/3 C juice)

1 ½ tablespoons minced fresh basil, or 1 teaspoon dried

1/3 C pine nuts

5 C (about 5 ounces) loosely packed fresh spinach, stems removed wand leaves torn into small pieces

Freshly ground black pepper to taste

1 C grated Muenster cheese

•Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 min., then fluff with a fork.

•Preheat the oven for 375 F. Heat the olive oil in a large skillet over medium heat. Sauté the garlic and onion for 10 min, or until tender. Add the drained tomatoes and cook for 10 minutes more, stirring frequently.

•Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper.

•Spread half the couscous mixture in a 12 x 7 x 2-inch or other shallow (2 ½- quart) baking dish. Sprinkle on the cheese, and then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly