Baked Couscous with Spinach & Pine Nuts

1 c. couscous
1-1/2 c. boiling vegetable stock or water
1/2 t. salt
1/4 c. olive oil
3 garlic cloves, minced
1 large onion, diced
1 28-oz. can tomatoes, chopped and drained (reserve 1/3 c. liquid)
1-1/2 T. minced fresh basil or 1 t. dried basil
1/3 c. pine nuts
5 c. (about 5 oz.) loosely packed fresh spinach leaves, stems removed, torn into small pieces
Freshly ground black pepper to taste
1 c. grated Muenster cheese

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 in a 12 x 7" baking dish or other shallow baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover with foil and bake 25 minutes or until hot and bubbly.  

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 134.