Ingredients

• 1 c. Couscous
• 1 & 1/2 c. Vegetable broth
• 1/2 tsp. Salt
• 1/4 c. Olive Oil
• 2 Cloves Garlic, minced
• 1 lg. Onion, chopped
• 1 28 oz. can Chopped Tomatoes, drained
• 1 & 1/2 tsp. Fresh Basil
• 1 tsp. Oregano
• 1/3 c. Pine Nuts
• 5 c. fresh Spinach, stems removed and torn in pieces
• Salt & Pepper

Description

Preheat the oven to 375° F
Bring the vegetable broth to a boil, add the couscous and take off the heat. After 5 minutes fluff with a fork.. In a pan, sauté the onions and garlic in the oil. Add the drained tomatoes salt and pepper and cook for 10 minutes. Add the tomato mixture to the couscous and mix well. In a separate bowl mix the reserved liquid from the tomatoes with the basil, oregano and spinach.
Spread 1/2 the couscous mixture in a baking dish layer the spinach mixture on top and then put the rest of the couscous mixture evenly over the spinach. Cover with foil and bake for 25 minutes.
Optionally you can add cubed tofu to the spinach mixture.
We serve the meal with a fresh salad and chiabatta bread with an herb "butter" (vegan of course).