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.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 6|
|Calories from Fat: 58 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 199.5mg||7 %|
|Potassium 675.1mg||18 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 37.3g|
|Protein 9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 255
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