My-Rockin'-Couscous Casserole (Moroccan Couscous Casserole)
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
1 Casserole
- Serves:
- 8
ingredients
- 29.58 ml olive oil
- 1 medium onion, chopped
- 2 garlic cloves
- 1 butternut squash, chopped
- 354.88 ml vegetable stock
- 236.59 ml carrot, chopped
- 14.79 ml black pepper
- 4.92 ml dill weed
- 4.92 ml parsley
- 1 zucchini, chopped
- 439.41 g can garbanzo beans (chickpeas)
- 411.06 g can stewed tomatoes
- salt
- 473.18 ml whole wheat couscous
- 591.47 ml water
- 29.58 ml paprika
directions
- Preheat Oven to 400.
- Combine Onions, Garlic, and Oil in large stirfry pan and sautee over med - medhi heat until Onions soften.
- Add Butternut Squash, Carrots, Vegetable Stock, pepper, dill weed, and parsley. Bring to boil and cook until vegetables are tender.
- Add Zuchini and cook until almost tender.
- Stir in Garbonzo Beans, Tomatos, and Salt to Taste.
- Boil 2.5 C Water and pour over couscous.
- Cover and let sit for 5min.
- Mix Vegetable mixture and Couscous and place in Baking Dish.
- Cover with Paprika.
- Bake at 400 for 5-10 minutes until edges just begin to brown.
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Reviews
-
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.