Recipe courtesy of Jeanne Lemlin
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
6 servings

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baked Ziti

Recipe courtesy of Robert Irvine

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Baked Ziti

Recipe courtesy of Ree Drummond

Mini Twice-Baked Potatoes

Recipe courtesy of Giada De Laurentiis

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage

Recipe courtesy of Rachael Ray

Couscous

Recipe courtesy of Cheryl Smith

Couscous

Recipe courtesy of Amy Finley

Browse Reviews By Keyword