* EVOO
  * 1/4 cup pine nuts
  * 1 1/2 cups Israeli couscous (larger pellets)
  * 2 cups water
  * 1 clove garlic, grated
  * salt
  * 6 oz spinach, about 4 cups packed
  * 1/4 cup parmigiano
  * 1 TBS fresh lemon juice

  - Toast the pine nuts in a skillet with some oil. Remove.
  - Toast the couscous, add the garlic, add 2 cups water and salt, and cook until the couscous is done, about 15 minutes.
  - Add the spinach and stir to combine until wilted, add the cheese and toss.
  - Serve sprinkled with lemon juice and the toasted pine nuts.

source: Fresh & Fast Vegetarian, Marie Simmons

tags: vegetarian, CSA