Baked Couscous with Spinach and Pine Nuts

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1 cup couscous

1 1/2 cups boiling vegetable stock, or water

1/2 teaspoon salt

1/4 cup olive oil

3 garlic cloves, minced

1 large onion, diced

1 (28ounce) can tomatoes, finely chopped and drained (reserve 1/3 cup juice)

1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried

1/3 cup pine nuts

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

Freshly ground black pepper to taste

1 cup grated Fontina cheese