Owned by our farm families in New York & New England — Since 1919
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3 1/2 cups packaged couscous (any flavor)
1 (8-ounce) can Italian-style diced tomatoes
1/4 cup red onion, sliced into rings
1 tablespoon minced garlic
1/2 teaspoon olive oil
10 cups fresh spinach (10 ounces)
1 tablespoon water
6 ounces Cabot Sharp Light Cheddar, grated (about 1 1/2 cups)
3 tablespoons freshly grated Parmesan cheese
Fresh basil sprigs for garnish
1. Prepare couscous according to package directions; set aside.
2. Heat tomatoes in small saucepan or microwave; set aside.
3. In large skillet over medium heat, combine onions, garlic and oil; stir until onions are heated and fragrant. Add spinach and water; stir until spinach is wilted and tender but still bright green, about 2 minutes.
4. On large platter, layer coucous, spinach mixture and tomatoes. Sprinkle with cheeses and garnish with basil.