Recipe courtesy of Jeanne Lemlin
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr
Active:
10 min
Yield:
6 servings
Level:
None

Ingredients

Directions

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

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 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 into a 12 by 7 by 2-inch baking dish or other shallow (2 1/2 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Crispy Baked 'Fried' Chicken

Recipe courtesy of Cat Cora

Cinnamon Baked French Toast

Recipe courtesy of Ree Drummond

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Amy Finley

Couscous

Couscous

Recipe courtesy of Rafih Benjelloun

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.