Try saying Couscous Casserole three times fast. It may not be easy to say, but it makes up for it in taste. This unusual recipe is great when made with fresh herbs and veggies!
|1 package uncooked couscous (any flavor)
1 ½ cups vegetable or chicken stock
¼ tsp olive oil
3 – 4 cloves minced garlic
1 large finely chopped onion
1 cup grated mozzarella
|3 ½ cups finely chopped tomatoes
reserve 1/3 cup of tomato juice
¼ cup chopped basil
5 cups fresh, uncooked spinach
leaves, chopped if large
½ cup grated Monterey Jack cheese
Combine couscous and soup stock in a bowl. Cover with a plate and let stand for 5 minutes. Fluff with a fork and put it aside.
Preheat oven to 350 degrees.
Heat oil in a large skillet. Saute garlic and onion until tender. Add tomatoes. Cook for 10 minutes, stirring frequently. Stir tomato mixture into couscous, along with the tomato juice. Add basil and spinach. Spread half of mixture into lightly oiled 9” x 13” baking dish. Put cheeses on this layer. Top with the rest of the couscous mix. Cover with foil and bake for 25 minutes.