Friday, February 20, 2009
Italian Cous Cous Casserole
Thanks Angela for this tasty recipe! This would be a perfect dish to bring to a family in need of a meal (sick family member, new baby, etc)
1 box cous cous (any flavor- we used parmesan)
1 can Italian-style diced tomatoes
1/2 cup onion, diced
1 Tbsp. minced garlic
1 cup cooked, shredded chicken (this is optional, it's a great vegetarian dish as well)
10oz. fresh spinach
2 Tbsp. water
1/2 cup fresh, shredded Parmesan cheese (also optional)
1/2 - 1 cup monteray jack cheese
Preheat oven to 350.
Cook cous cous as directed. Set aside. (I like to use chicken broth to make the original flavor)
In large skillet, cook onions and garlic in a little oil. After about 3 minutes, add chicken. Cook 2-3 more minutes. Add water and spinach and toss until spinach is wilted and tender, but still green - about 3 more minutes.
In lightly greased square or round baking dish, layer in this order: cous cous, Parm. cheese, tomatoes, spinach/onions/chicken mix, top with Monteray Jack cheese.
Bake at 350 until cheese on top is melted (20-25 minutes).