Megan's Italian-Style Couscous

1 cup couscous
1 1/4 cups water
2 TBS olive oil
1 small onion, halved and sliced (into half circles -- you can also dice, but I wanted thin wisps)
1 clove garlic, minced
1 5-ounce bag of baby spinach
2 tomatoes, diced, seeds removed
1/4 cup parmesan cheese
6 basil leaves, cut into strips (chiffonade)
salt and pepper

Combine water and couscous in medium pot and bring to a boil over high heat. Turn off heat, cover, and set aside until all liquid is absorbed.

Meanwhile, in large pan over medium-high heat, warm olive oil. Add onions and season with salt and pepper. Saute until browned (or to your liking). Then add garlic.
Reduce heat to medium. Add spinach. Cover and cook until spinach is wilted. Mix spinach into onions and garlic.
And then stir in tomatoes.
Mix in the cooked couscous. Continue sauteeing until liquid is absorbed (if you plan to rewarm this in a microwave for lunches, it's OK to leave a little liquid).

Stir in parmesan cheese and toss basil on top.

-Delicious Dishings