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Couscous Lasagna

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 1 cup whole wheat couscous
  • 1-1/2 cups boiling vegetable stock
  • 1/2 teaspoon salt
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz.) diced Italian style tomatoes, drained (reserve 1/3 cup juice)
  • 1 teaspoon dried basil
  • 5 cups finely chopped fresh spinach
  • Black pepper to taste
  • 1 cup shredded light or fat free mozzarella cheese
make it
Preheat oven to 375 degrees F. Spray 9x13" pan with cooking spray.

Combine couscous, boiling stock, and salt in a large bowl and let stand for 5 minutes. Fluff with a fork.

Saute onion and garlic in olive oil until the onion is translucent. Add the drained diced tomatoes and cook for about 10 minutes more.

Stir the tomato/onion/garlic mixture into the couscous. Add reserved tomato juice, basil, raw spinach, and pepper. Mix until well combined.

Spread half the couscous mixture in the 9 x 13 pan. Sprinkle on the light mozzarella cheese, then top with the remaining half of the couscous. Cover the dish with foil, and bake at 375 degrees for about 30 minutes, until hot and bubbly.

If you like mushrooms, you could add 1/2 a pound or so of sliced fresh mushrooms to the onions and garlic as they saute in the olive oil.
Average Rating  (2)
Rated  by rgitch on 4/22/2010 We love spinach and couscous so this was a lovely combination of the two with wonderful flavor. The only thing I did different was to make the spinach a layer rather than mixing with the tomatoes. I'm a vegetarian and appreciate a good meal that I can eat with my family. Thanks aritota.
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