A delightful Mediterranean-inspired couscous bake featuring fresh spinach, almonds, and a blend of aromatic spices.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the dish.
Cook the couscous according to the package instructions, then fluff it with a fork.
Use a fork to fluff the couscous for a light and airy texture.
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant and translucent, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the diced tomatoes, smoked paprika, and cumin to the skillet. Cook for another 5 minutes, stirring occasionally.
Allow the spices to bloom for enhanced flavor.
In a mixing bowl, combine the cooked couscous, sautéed mixture, fresh spinach, and sliced almonds. Mix well.
Ensure the spinach is evenly distributed for consistent flavor.
Transfer half of the mixture to a greased baking dish. Sprinkle half of the crumbled feta cheese over the mixture. Add the remaining couscous mixture and top with the rest of the feta.
Layering the cheese ensures a creamy texture throughout the dish.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top.
Removing the foil at the end adds a nice golden color to the top.
Serve warm, garnished with additional sliced almonds or fresh herbs if desired.
Garnishing with fresh herbs like parsley or cilantro adds a burst of freshness.
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