Couscous Casserole Recipes

COUSCOUS CASSEROLE

Steps:

• Combine water and salt in a saucepan; bring to a boil, remove from heat.
• Add couscous; stir well.
• Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
• Add black beans and next 5 ingredients; stir gently.
• Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
• Spoon mixture into an 11x7x2" baking dish coated with cooking spray.
• Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.
• Cut spinach leaves into thin strips.
• Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.

GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
• When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
• Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
• Remove the chicken from the oven and top with scallions before serving.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

COUSCOUS VEGETABLE BAKE

Steps:

• Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
• In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes.
• Stir in the tomatoes, beans, salt, couscous and Parmesan.
• Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.