Couscous – I used the large couscous, known as Israeli or pearl couscous –> if you’ve never tried this, you should – it is awesome!
Vegetable Broth – about 3 cups
Cherry/grape tomatoes – 1 pint
Spinach – 1 pack frozen spinach, or fresh (quantity depends on the ratio of couscous:spinach you desire)
First, roast the tomatoes. I used 1 pint of grape tomatoes, cut in halves (or quarters) and roasted with a few (4) cloves of minced garlic at 250 for maybe 40 minutes, flipping halfway through.
Next, make the couscous. Add 1 Tbsp oil and 2-3 cloves diced garlic to the pan, allowing garlic to cook/brown. Add 1 cup dry couscous and stir constantly for 2 minutes to toast. Then add about 3 cups of vegetable broth (I used water + bouillon cubes) and let reach a boil. Reduce heat and cover, cooking about 10 minutes or until tender/done.
With about 2 minutes left, add spinach. I added a full container of frozen spinach, which thawed upon addition. You could also use fresh spinach and let it wilt. Just before serving, add in roasted tomatoes. Enjoy!