Baked Couscous with Spinach and Pine Nuts - BigOven 28121
Baked Couscous with Spinach and Pine Nuts

Baked Couscous with Spinach and Pine Nuts

Ready in 1 hour
9 review(s) averaging 4.8. 89% would make again

Top-ranked recipe named "Baked Couscous with Spinach and Pine Nuts"

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Try this Baked Couscous with Spinach and Pine Nuts recipe, or contribute your own. "Vegetarian" and "Casseroles" are two tags used to describe Baked Couscous with Spinach and Pine Nuts.

"DELICIOUS! I made this many years ago, received from a friend on a recipe card that got lost. SOOOO happy to have found the exact recipe here - I reserve my 5 stars for only the best and this is a no-fail hit! We often make it as a side dish for dinner parties. It is definitely best to use broth rather than water for cooking the couscous."

- mjchell

Ingredients

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3 Garlic; minced
5 c Fresh spinach; about 5 oz
28 oz Tomatoes; canned; chopped
1/3 c Pine nuts
1 lg Onion; diced
1 c Meunster cheese; grated
1 c Couscous
1/2 ts Salt
1 tb olive oil
Ground black pepper; to taste
1 1/2 c Boiling stock; or water
1 1/2 tb Fresh basil; or 1 tsp. dried

Original recipe makes 6

Servings  

Preparation

Combine couscous, boiling liquid, and salt in a large bowl and cover with a plate. Let sit for 5 min. then fluff with fork. Heat the oil in a large skillet over medium heat, and saute garlic and onion 10 mins. or until tender. Add drained tomatoes and cook 10 mins. more, stirring frequently. Stir tomato mixture into couscous and mix in reserved tomato juice, basil, pine nuts, spinach, and pepper. Spread half the couscous mixture into a 12x7x2 in. or other shallow (2.5 qt) baking pan. Sprinkle on cheese, then top with remaining couscous. Cover with foil and bake at 375 F for 25 min. or until hot and bubbly. NOTES : this could easily be made with less oil (just enough to keep onions from sticking), little or not salt (Id prefer soy sauce anyway for flavor), and the cheese could be left out for a vegan or pareve meal.

Calories Per Serving: 255 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I had some leftover couscous and decided to try this. So glad I did! I used tomatoes with jalapeno peppers, which gave it an added kick. Also, I substituted slivered almonds for pine nuts, which cost an arm and a leg around here.
BlueJayPie 11 month ago
michenka 1 year ago
My new favorite side dish! Very versatile and super easy. Thanks for sharing!
aneff2 1 year ago
I LOVE to make this as a side dish with salmon! It makes a lot though, so I can only serve it when we have company. I have also substituted the muenster cheese for monterey jack.
wilbanks1 2 years ago
Really loved this dish. Ate it as a main course. Used half the amount of onion and was plenty. Store was out of muenster except by the slice but melted fine. Really great as a side or an entree!!
jodyewing 2 years ago
I added leftover turkey breast and used parmigiano and romano cheese instead of munster, but it was delish!!!
Annietucci 3 years ago
Excellent. I used chopped Italian style tomatos. I will definitely make it again.
Imeyeore 4 years ago
This is a no-fail recipe. I even put little cubes of spiced and fried tofu and I have never had complaints. This has become a regular potluck rotation dish for me.
Quackington 4 years ago
DELICIOUS! I made this many years ago, received from a friend on a recipe card that got lost. SOOOO happy to have found the exact recipe here - I reserve my 5 stars for only the best and this is a no-fail hit! We often make it as a side dish for dinner parties. It is definitely best to use broth rather than water for cooking the couscous.
mjchell 5 years ago
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