Wednesday, November 5
Last night I went to a potluck in our building complex and didn't cook anything when I got home. Tonight its back to preparing something for dinner (no leftovers to be found).
Spinach, Tomato Couscous Skillet Supper
(another recipe from the Passionate Vegetarian)
Again this is good but not "to die for."
1 tablespoon olive oil
1 medium onion, peeled and sliced vertically into thin crescents
2-3 cloves garlic, finely chopped
1 package of fresh, preferably baby spinach (8 oz. or whatever you have)
1 1/2 cups whole wheat couscous (white couscous would also work)
2 cups of water or broth (I used chicken broth)
1/4 teaspoon salt
Pepper
1 tomato, chopped
2-4 ounces cheese, the original recipe called for feta, but I used Italian flavored DreamFarm goat cheese because this is what I had.
Preheat oven to 375 degrees. Heat the oil in an ovenproof skillet and saute onion until it becomes translucent. Lower heat and add garlic and cook for 30 seconds. Add the spinach, including stems and toss with the onions and garlic. Cover and steam for about 3 minutes or until the spinach is wilted.
Add the couscous and stir for 2 minutes. Add the broth, salt and pepper. Cook until the couscous has absorbed the liquid. Stir in the tomato.
Cover tightly, transfer to the oven and bake for 5 minutes. Remove from oven and sprinkle with cheese. Cover and let stand for 5 minutes. Fluff and serve.
Spinach, Tomato Couscous Skillet Supper
(another recipe from the Passionate Vegetarian)
Again this is good but not "to die for."
1 tablespoon olive oil
1 medium onion, peeled and sliced vertically into thin crescents
2-3 cloves garlic, finely chopped
1 package of fresh, preferably baby spinach (8 oz. or whatever you have)
1 1/2 cups whole wheat couscous (white couscous would also work)
2 cups of water or broth (I used chicken broth)
1/4 teaspoon salt
Pepper
1 tomato, chopped
2-4 ounces cheese, the original recipe called for feta, but I used Italian flavored DreamFarm goat cheese because this is what I had.
Preheat oven to 375 degrees. Heat the oil in an ovenproof skillet and saute onion until it becomes translucent. Lower heat and add garlic and cook for 30 seconds. Add the spinach, including stems and toss with the onions and garlic. Cover and steam for about 3 minutes or until the spinach is wilted.
Add the couscous and stir for 2 minutes. Add the broth, salt and pepper. Cook until the couscous has absorbed the liquid. Stir in the tomato.
Cover tightly, transfer to the oven and bake for 5 minutes. Remove from oven and sprinkle with cheese. Cover and let stand for 5 minutes. Fluff and serve.
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