WHITE BEAN, SPINACH AND COUSCOUS BAKE

White Bean, Spinach and Couscous Bake image

Provided by Carolyn Haas

Time 1h

Number Of Ingredients 12

1 c couscous, prepared according to package directions
1 large yellow onion, diced
3 clove garlic, minced
1 can(s) fire roasted tomatoes (14.5oz) drained, reserve liquid
15 oz white beans (14.5 oz will do)
1/4 c fresh basil, plus additional for garnish
1/3 c pine nuts or walnuts, broken into small pieces
5 c baby spinach
1/2 tsp salt, or to taste
1/4 c olive oil
black pepper, to taste
1/2 c crumbled feta cheese

Steps:

1. 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.
2. 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.
3. Add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
4. In a large bowl combine half of the precooked couscous, reserved tomato juice, minced basil, nuts, salt and pepper; mix thoroughly.
5. 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.
6. 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.