Recipe by Miss Erin C.
My best friend made a dish similar to this and I thought it was just amazing! Really easy, very good. I'm pretty sure she didn't use chicken broth, you could simply use water or even vegetble broth if you wanted.
Top Review by Dee514
It was very yummy! I used an 8 ounce can of diced tomatoes (since you didn't specify)....but I made a slight error in the prep. I added the vegetable broth to the sauted onions/garlic and cooked the couscous in that. I added the drained tomatoes and layered the mixture according to the recipe. Next time I will follow the recipe exactly...there WILL be a next time! Everyone enjoyed it :)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 10 ounces couscous
- 2 cups chicken broth
- 1 tablespoon butter
- 1 can diced tomato
- 2 cups spinach leaves
- 3⁄4-1 lb muenster cheese, thinly sliced
Directions See How It's Made
- Melt 2 Tbls of butter in a pan, saute the onion until it's translucent, add the garlic and heat for about 1 minute, remove from heat Bring 2 cups of chicken broth to a boil with 1 Tbls of butter.
- Add the couscous, cover and remove from heat, let sit 5 minutes.
- After 5 minutes, add the couscous to the onions and garlic, drain and add tomatoes, mix together.
- Spray a baking dish with Pam.
- Put 1/3 of the couscous mixture in the bottom of the pan, top with half the spinach and 1/3 of the cheese, repeat again using 1/3 of the couscous, the remaining spinach and 1/3 of the cheese; the third layer is just couscous and cheese.
- Bake in the oven at 375 for 20 minutes.