Couscous with Roasted Tomatoes and Spinach

Ingredients:

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)

Olive oil

Garlic

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!

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