Delicious, hearty, healthy… As we like to say in my home: cozy. Vegan if you skip the parmesan (or use vegan cheese). Gluten Free. Such a great meal. And it’s just so fun to use little individual ramekins!
From Beard and Bonnet.
Cozy Couscous Bake with Spinach and Cannelini
Serves 5 as a main course
1 box of couscous, prepared as directed (or substitute quinoa)
1 large yellow onion, diced
3 cloves garlic, minced
1 14.5 oz can of fire roasted tomatoes, drained but juice reserved
2 cups of cannelini beans, drained and rinsed
1/4 cup fresh basil (or 1 tsp. dried), minced plus an additional 2-3 Tbsp. basil for garnish, chiffonade
1/3 cup pine nuts
5 cups baby spinach
1/2 tsp. salt
Freshly ground black pepper to taste
Handful of parmesan (optional)
Preheat oven to 375°F.
Heat a large skillet over medium heat. Gently saute the onion with water for about 4-5 minutes. Add the minced garlic and saute several minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks with a potato masher or the back of a fork. 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 stir until it begins to wilt.
In a large bowl combine the precooked couscous, reserved tomato juice, minced basil, pine 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 parmesan evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake for 20 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and pop it under the broiler just to lightly brown the top, 1-2 minutes max.