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• 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

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

source: Fresh & Fast Vegetarian, Marie Simmons

tags: vegetarian, CSA