Mediterranean Gratin

 

1

box (5.8 oz) roasted garlic and olive oil flavor couscous mix

6

cups fresh baby spinach leaves (5 oz)

2

tablespoons water

1/2

cup roasted red bell peppers (from 7.25-oz jar), drained, chopped

1 1/2

teaspoons grated lemon peel

1/4

teaspoon salt

1

can (15 to 16 oz) garbanzo beans, drained, rinsed

1

cup crumbled feta cheese (4 oz)

1/2

cup coarsely chopped walnuts

1

tablespoon olive or vegetable oil

• 1 Heat oven to 350°F. Make couscous as directed on box for version without olive oil.
• 2 Meanwhile, spray 11x7-inch (2-quart) glass baking dish or gratin dish with cooking spray. In 12-inch skillet, place spinach and 2 tablespoons water. Cover; cook over medium heat 2 to 4 minutes, stirring occasionally, until spinach is wilted.
• 3 Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1/2 cup of the cheese. Spread mixture in baking dish.
• 4 In small bowl, mix remaining cheese, walnuts and oil. Sprinkle over couscous mixture.
• 5 Bake uncovered 20 to 25 minutes or until heated through.