Every once in a while you discover an ingredient you just cannot get enough of. My current fetish ingredient is Israeli couscous. I L-O-V-E the stuff. I first discovered it in a farmer’s market in Toronto. On a following trip I went back to buy some more…I have yet to find some in Montreal. I just may have to order some online.
I wanted to make a casserole like dish with Israeli couscous for a dinner with a friend. Now this friend is not vegetarian but she is 100% all about sustainability and organic food…particularly meat. I applaud her effort but I won’t pay 12$ for 2 chicken breasts. Perhaps I just don,t know where to go shop for organic meat. Anyways, when she comes over I always do a vegetarian dish. This one if loaded with CHEESE!
She is also a foodie so my goal was to blow her mind, or should I say her taste buds. This recipe was absolutely astounding and amazing. It is full of intense flavors, especially garlic. We both had seconds.
Ξ Israeli Couscous With Spinach, Feta and Walnuts Ξ
adapted from KLHquilts on Food.com
1 1/2 cup Israeli couscous
2 cups boiling water
1/2 teaspoon salt
2 tablespoons olive oil
4 garlic cloves, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1/2 cup minced fresh basil
1 cup feta, cubed
1/3 cup walnuts
5 cups loosely packed fresh spinach
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Harvarti (or Gouda, Monterey Jack, Provologne)
Add couscous and salt to boiling water. Cover and let sit 10-15 minutes, then fluff with fork.
Heat oil in large skillet. Saute garlic and onion until tender and translucent.
Drain canned tomatoes, reserving 2/3 cup juice. Add drained tomatoes to garlic and onions. Cook until most of the liquid has evaporated, about 10 minutes, stirring frequently.
Stir tomato mixture into couscous. Mix in half the reserved tomato juice, basil, feta, walnuts, 4 cups of the spinach, salt and pepper.
Spread half of the couscous mixture in a square baking dish. Sprinkle half the Havarti evenly, then top with remaining couscous mixture.
Spread evenly on top the cup of spinach left, pour remaining tomato juice over and sprinkle remaining Havarti.
Bake for 25 minutes in a preheated oven at 375 F.