INGREDIENTS:
1 ½ C water
1 ¼ C instant cous cous
1 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 medium zucchini, cut into ¼” dice
1 medium yellow squash, cut into ¼” dice
1 small eggplant, cut into ¼” dice
2 generous C chopped fresh tomatoes (or substitute canned with their juice)
½ C dry white wine
1 small bunch spinach, rough chopped
¼” parsley, minced
3 T fresh basil, minced
Pinch of crushed red pepper flakes (omit if desired)
Zest of 1 lemon
8 oz. mozzarella cheese, shredded
1/3 C feta, crumbled, plus additional for serving
METHOD:
Place cous cous in a shallow bowl .Bring the water to a simmer in a saucepan. Add the hot water to the cous cous and cover with plastic film. Set aside and cool to room temperature while you prepare the sauce.
Preheat the oven to 350 degrees.
Heat olive oil in a large skillet over medium high heat. Add the onion and sauté briefly. Add garlic, zucchini, yellow squash, and eggplant. Sprinkle with salt and cook until vegetables are fork tender but still hold their shape. Add the tomatoes, wine, parsley, basil, crushed red pepper. Bring to a simmer and then cover and cook for 8-10 minutes.
Turn off heat and add spinach. Return lid to skillet and let rest 5-6 minutes or until spinach is wilted and tender. Season to taste with salt and pepper.
Fluff cous cous with a fork to separate grains taking care to break apart any clumps. Add lemon zest and all but ½ C of the grated mozzarella. Spread half of the cous cous mixture in a small casserole dish sprayed lightly with pan spray. Top with half the ragout and then repeat the layers ending with a layer of the reserved mozzarella and feta. Cover with aluminum foil and bake for 30-35 minutes. Remove from oven and let rest 10 minutes before serving.
Serves 2-4 with generous leftovers
