Spinach, Tomato & Onion Couscous

Photo: Esperanza Rossi

Ingredients

1 cup whole-wheat couscous

1 1/2 cups water

1/4 teaspoon salt

2 tablespoons olive oil

1 small large red onion, chopped into pieces

1/2 pound ripe small tomatoes (preferably strawberry, cherry or

5 cups fresh spinach, thoroughly washed

1/4 cup pine nuts

1/2 cup feta (preferably goat or sheep's milk) crumbled, plus extra for garnish

Preparation

Bring the water, along with half the salt, to a boil in a small pan. Once boiling, add the couscous, stir and cover with a lid. Remove the pot from the heat, and allow it to sit for the 5 to 7 minutes it takes to cook the vegetables.

Heat a large pan over medium-high heat and add the 2 tablespoons of olive oil. Once the oil is hot, add the onions and sauté until they begin to brown. Add the tomatoes and remaining salt and sauté until they begin to wilt, about 20 to 30 seconds. Add the spinach and sauté just until it wilts but remains bright green. Finally, stir the pine nuts into the vegetable mixture and remove the pan from the heat. Season with salt and pepper to taste.

Pour the couscous into a large bowl, add the sautéed vegetables along with the crumbled feta and toss everything together. Top with the extra crumbled feta and enjoy while hot.