Cuisinart TOB-135 Instructions and Recipes - Page 23

4. Add the broth. Bring to a strong simmer and cook partially covered, stirring occasionally for about 18 to 20 minutes, until almost all the liquid is absorbed by the couscous and the filling has a creamy consistency. Remove the pan from the heat, stir in the apricots and pistachios, and cover. Let sit for 5 minutes. 5. Evenly divide the couscous mixture among the squash halves. Return squash to the oven and bake until just golden on top, about 10 to 12 minutes. Nutritional information per serving: Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g • chol. 0mg • sod. 497mg • calc.149mg • fiber 11g Spanakopita Paired with a big Greek salad and a glass of white wine, this is a perfect evening meal. Makes one 9-inch tart (9 servings) Filling: 1½ teaspoons olive oil 1 small to medium onion, finely chopped 1 garlic clove, finely chopped 2 scallions, trimmed and finely chopped ½ teaspoon kosher salt, divided pinch freshly ground black pepper 12 to 16 ounces fresh or frozen spinach (if using frozen, defrost and drain very well over a colander lined with a clean towel) 8 ounces feta, crumbled ¼ cup loosely packed chopped fresh parsley 1 tablespoon chopped, fresh dill pinch ground nutmeg 1 large egg, lightly beaten 1 large egg yolk, lightly beaten 1 teaspoon fresh lemon juice Filo layers: 1 stick (½ cup) unsalted butter, melted and cooled to room temperature ½ package prepared filo dough, defrosted, and cut into a 9 x 9-inch square (keep covered with a damp towel and plastic wrap until ready to use) 1 cup finely ground plain breadcrumbs 13