Couscous bake

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Eggplant

  Raw

  1 cup, cubes or 82g

• Baby zucchini

  Squash, raw

  1 large or 16g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 ½ cup or 386g

• Couscous

  Dry

  1 cup or 173g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Spinach

  Raw

  5 cup or 150g

Directions

1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Dice the eggplant and zucchini. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
2. Add spinach cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
3. Put the water to boil in a pot, then combine the couscous, boiling water, and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork.
4. Place couscous in a single layer in the prepared baking dish. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.