Contributed by Recipe adapted from “Vegan Food” at www.vegan-food.net

Ingredients

1 C Couscous
1 ½ C boiling Vegetable stock or Water
½ tsp Salt
¼ C Olive oil
3 Garlic cloves, minced
1 large Onion, diced
28 oz can Tomatoes, finely chopped and drained (reserve 1/3 cup juice)
1 ½ Tbs minced fresh Basil, or 1 tsp dried
1/3 C Pine nuts
5 C loosely packed fresh Chard, stems removed and leaves torn into small pieces
Freshly ground black Pepper to taste
1 C grated Fontina cheese (or your cheese of choice)

Instructions

Combine the couscous, boiling stock or water, and salt (optional) in a large bowl. Cover with a lid and let sit 5 minutes, then fluff with a fork.

Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Sauté the garlic and onion 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, chard, and pepper.

Spread half the couscous mixture into a 30 x 18 x 5 cm (12 x 7 x 2 inch) baking dish or other shallow (2.5 L / 2.5 quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish and bake 25 minutes, or until hot and bubbly.

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