I really like couscous, but it can get very boring. So I decided to layer it with some healthy stuff and make it sorta like a lasagna. I thought it was a hit! And so did Richie, who ate two bowls of it for dinner.
I was inspired to make this dish when my friend Danielle told me about a great couscous dish her mother made. Her ingredients were pretty much the same, but she used canned tomatoes and mixed everything together, more like a traditional couscous. When Danielle called it a couscous lasagna, I knew I had to try it. Plus, I’m on a healthy greens kick, so I was excited to use kale and spinach in the same dish.
This dish did not disappoint. Some of the best things about it were that it could be assembled on the weekend and then baked for dinner one night. Serve it with a flaky white fish for a full meal. And a salad if you’re having company. Easiest dinner ever!
Couscous can be boring, which is why cooking it in veggie broth is a must. It would just taste too bland otherwise. Good thing I always have homemade vegetable broth in my freezer. I use my vegetable scraps and peels to do it, one day I’ll show you how I do it.
Couscous with Sauteed Greens and Tomatoes, inspired by my friend Danielle:
Serves 4-6
Ingredients:
- 1 1/2 cups couscous
- 1 teaspoon + 1 teaspoon salt
- 2 teaspoons+ 2 tablespoons olive oil
- 1 1/2 cups vegetable broth
- 1-2 large tomatoes, sliced thickly
- 1 bunch kale, stemmed and washed
- 1 bunch spinach, rinsed
- Black pepper
- 1 cup shredded muenster cheese
Directions:
1. Cook the couscous: in a medium pot, boil the vegetable broth with 1 teaspoon salt and 2 teaspoons olive oil. Add the couscous, turn off the fire, cover, and let steam for 5 minutes.
2. Fluff the couscous and set aside.
3. Saute the greens: in a large pan, add the olive oil and place over medium heat.
4. When the pan is hot, add the kale and 1/2 teaspoon salt. Cover, checking and mixing every 2 minutes.
5. When wilted, add the spinach and the other 1/2 teaspoon salt. Add pepper, if using. Check periodically and mix until both greens are wilted.
6. Assemble: in a rectangular casserole or dish, layer 1/2 the couscous and top with 1/2 the greens. Top with slices of tomato until the top is covered. Sprinkle 1/2 the cheese over the top. Repeat.
7. Bake: Preheat the oven to 350 degrees. When hot, add the dish and bake, uncovered, for 30 minutes, or until the cheese is browned and the tomatoes are soft.
