My-Rockin'-Couscous Casserole (Moroccan Couscous Casserole)

READY IN: 1hr 5mins
Recipe by DelainaB

I love Morrocan Couscous, but I prefer it baked just a few minutes to firm it up and crisp the top.

Top Review by Cilantro in Canada

This was very good, but I had to make some substitutions so I chose not to rate it in case I changed the recipe too much. I used sweet potatoes not squash, I read the recipe wrong and used garlic, not ginger, used less black pepper, black beans not garbanzo, a 19 can of tomatoes and less carrots. I also added a handful of dried cranberries because I felt like a sweeter dish. And when I went to get the couscous I was out, so I used basmati rice. All those substitutions said, it was easy and very flavourful. I would definitely make this again. Even my 17 year old loved it and polished off the leftovers that night. Thanks for the recipe.

Ingredients Nutrition


  1. Preheat Oven to 400.
  2. Combine Onions, Garlic, and Oil in large stirfry pan and sautee over med - medhi heat until Onions soften.
  3. Add Butternut Squash, Carrots, Vegetable Stock, pepper, dill weed, and parsley. Bring to boil and cook until vegetables are tender.
  4. Add Zuchini and cook until almost tender.
  5. Stir in Garbonzo Beans, Tomatos, and Salt to Taste.
  6. Boil 2.5 C Water and pour over couscous.
  7. Cover and let sit for 5min.
  8. Mix Vegetable mixture and Couscous and place in Baking Dish.
  9. Cover with Paprika.
  10. Bake at 400 for 5-10 minutes until edges just begin to brown.

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