Combine the couscous, boiling stock or water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
Preheat the oven to 190C/375F. Heat the olive oil in a large skillet over medium heat. Saute the garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. Stir the tomato mixture into the couscous and mix in the reserved tomato juice, basil, pinenuts, raw spinach, and pepper.
Spread half the couscous mixture into a 30 x 18 x 5 centimeter (12 x 7 x 2 inch) baking dish or other shallow (2.5 liter / 2.5 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes, or until hot and bubbly.
Makes 6 servings
Preperation Time: 10 minutes
Cooking Time: 50 minutes
This recipe was great... easy and a wonderful meal. I made it once without the pine nuts due to daughter not liking them the first time. The crunch of the nuts made the dish more exciting but still tasted great without it. The recipe is very forgiving as far as amounts. I actually made the couscous in soy milk the second time and it was fine. I added fresh oregano and parsley and dried basil.