Baked Couscous

I've been on this couscous kick...trying to find a good couscous recipe to convince Daniel and my parents that couscous is really good. Couscous is actually very easy to cook (especially the quick cooking kind) and very versatile. Here's a recipe (a far cry from it's Berber origins) I tried the other night that was ok. I am going to try a similar one here pretty soon that adds spinach and basil to the mix.

Baked Couscous:

2 c. coucous

3 c. chicken broth (I used the the low sodium one)

1/2 c. toasted pinenuts*

2/3 c. diced onions

some olive oil

1/2 tbsp. (about) minced garlic

1  14.5 oz. can petite diced tomatoes, drained (reserve the liquid)

1/2 tsp.  ground coriander

salt and pepper to taste

Preheat the oven to 375 degrees.

Toast the pinenuts. I just did it over the stove in a pan until they were a light brown and fragrant.

Add the minced garlic to the olive oil and start to heat. Add the diced onions and sautee until they are soft and translucent. Next, add the drained tomatoes and coriander and cook for a couple of minutes. 

In an oven safe dish, mix the onion and tomato mixture with the couscous and chicken broth. Stir in the pinenuts and season with the salt and pepper. Mix it all really good. Then, stick it in the oven to bake for about 20 minutes. 

*I think that it would be good if you chopped up the pinenuts before you add them to the dish.