Recipe: White Bean, Spinach and Couscous Bake
Description: This is inspired by a recipe from a gluten-free website. You can used brown-rice couscous if gluten is an issue. Couscous, or kuskus is common in Turkey, as well as other areas bordering the Mediterranean.
Ingredients: [{"text": "1 cup(s) couscous, prepared according to package directions"}, {"text": "1 large yellow onion, diced"}, {"text": "3 clove(s) garlic, minced"}, {"text": "1 can(s) fire roasted tomatoes (14.5oz) drained, reserve liquid"}, {"text": "15 ounce(s) white beans (14.5 oz will do)"}, {"text": "1/4 cup(s) fresh basil, plus additional for garnish"}, {"text": "1/3 cup(s) pine nuts or walnuts, broken into small pieces"}, {"text": "5 cup(s) baby spinach"}, {"text": "1/2 teaspoon(s) salt, or to taste"}, {"text": "1/4 cup(s) olive oil"}, {"text": "- black pepper, to taste"}, {"text": "1/2 cup(s) crumbled feta cheese"}]
Instructions: Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent.
Add the drained fire roasted tomatoes and crush any large chunks. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently.
Add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
In a large bowl combine half of the precooked couscous, reserved tomato juice, minced basil, nuts, salt and pepper; mix thoroughly.
Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the feta evenly over the dish then top with the remaining couscous mixture.
Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and put it under the broiler just to lightly brown the top, 1-2 minutes.
