Ingredients
-
2
-
1/2
-
2
-
1
-
1 1/2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
2
-
2 1/2
Directions
My-Rockin’-Couscous Casserole (Moroccan Couscous Casserole), I love Morrocan Couscous, but I prefer it baked just a few minutes to firm it up and crisp the top , 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 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 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 , I love Morrocan Couscous, but I prefer it baked just a few minutes to firm it up and crisp the top
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Combine Onions, Garlic, and Oil in Large Stirfry Pan and Sautee Over Med - Medhi Heat Until Onions Soften. |
|
3
Done
|
Add Butternut Squash, Carrots, Vegetable Stock, Pepper, Dill Weed, and Parsley. Bring to Boil and Cook Until Vegetables Are Tender. |
|
4
Done
|
Add Zuchini and Cook Until Almost Tender. |
|
5
Done
|
Stir in Garbonzo Beans, Tomatos, and Salt to Taste. |
|
6
Done
|
Boil 2.5 C Water and Pour Over Couscous. |
|
7
Done
|
Cover and Let Sit For 5min. |
|
8
Done
|
Mix Vegetable Mixture and Couscous and Place in Baking Dish. |
|
9
Done
|
Cover With Paprika. |
|
10
Done
|
Bake at 400 For 5-10 Minutes Until Edges Just Begin to Brown. |
