Recipe: Couscous Florentine

Serves 4.


1 cup whole wheat couscous
1-1/4 cups hot water
1/4 cup pine nuts
1 box frozen spinach, thawed
1 large shallot, minced
2 Tbsp. finely grated parmesan cheese
1 Tbsp. tomato paste
2 Tbsp. vinegar
2 Tbsp. olive oil
1/2 tsp. dried oregano
1/4 tsp. salt


Cook the spinach: Wash spinach well and remove tough stems. Place in a pot with about an inch of water and bring to a boil. Stir well. Cook, covered, 3 minutes. Drain and let cool slightly.

Toast the pine nuts: Place them in a dry, non-stick pan over low heat and cook, stirring frequently, until fragrant and lightly browned, approximately 15 minutes. Remove pine nuts from pan and add 1 tsp. olive oil. Add shallot and cook until tender, 2-3 minutes.

Make the dressing: mix together tomato paste and vinegar. Add olive oil in a thin stream, beating all the time. Stir in oregano and salt and let stand.

Cook the couscous: Place couscous in a large bowl. Pour boiling water over. Cover and let stand 10 minutes.

Chop the spinach: Squeeze out excess water and chop.

Mix together couscous, spinach, shallots, pine nuts and parmesan cheese. Drizzle 1/2 of dressing over mixture and stir well. Repeat with second half of dressing. Serve warm or chilled.