Couscous Casserole

This flavorful Couscous Casserole is a fantastic way to turn leftover meat into a delicious and easy-to-make dish. Prepared with couscous, zucchini, and a rich tomato sauce, this casserole is a perfect meal for busy weeknights or to make ahead and store for later. With the option to add various ingredients and create exciting variations, this dish offers versatility and a delightful taste that will satisfy everyone at the table.

MAKES: 4 servings

TIME: 30 minutes

INGEDIENTS:

• 1/4 cup extra virgin olive oil, plus oil for the dish
• 1 pound ground or chopped cooked beef, pork, lamb, turkey, or chicken
• 2 medium zucchini, summer squash, or eggplant, thinly sliced
• Salt and freshly ground black pepper
• 1/4 cup chicken or vegetable stock (or water)
• 1 recipe Fast Tomato Sauce (or any tomato sauce, about 4 cups)
• 1 Roasted Red (or yellow) Pepper, chopped (optional)
• 1/2 cup whole wheat or regular couscous

INSTRUCTIONS:

1. Grease a 1 1/2- to 2-quart soufflé or gratin dish or an oblong baking pan. Preheat the oven to 400°F.
2. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the ground or chopped cooked meat and stir to break it up. Cook until it starts to brown, which should take about 5 minutes.
3. On a baking sheet, place the zucchini slices and drizzle them with the remaining olive oil. Sprinkle with salt and pepper. Roast the zucchini in the oven until it becomes tender, around 5 to 8 minutes.
4. In a medium saucepan, combine the chicken or vegetable stock with the tomato sauce and bring it to a gentle simmer. Optionally, add the chopped roasted pepper to the sauce, then stir in the couscous and turn off the heat.
5. Begin assembling the casserole by spooning a thin layer of the tomato sauce mixture into the bottom of the prepared pan. Add a layer of zucchini slices, followed by a portion of the cooked meat. Repeat the layers, finishing with a layer of tomato sauce on top.
6. Reduce the oven temperature to 350°F and bake the casserole until it’s bubbling along the edges, which should take approximately 25 minutes. Serve it hot or store it, covered, in the refrigerator for up to a day or two before reheating.

VARIATIONS:

• Couscous Casserole with Ricotta: Make a vegetarian version by replacing the meat with 1 cup or more of ricotta. Add the ricotta while assembling the casserole in Step 5.
• Couscous Casserole with Chard: Especially delightful with ground lamb, use Garlicky Tomato Sauce and replace the zucchini with about a cup of chopped cooked chard.
• Couscous Casserole with Cauliflower: Use Spicy Tomato Sauce and replace the zucchini with about 1/2 head of coarsely chopped cauliflower.
• Couscous Casserole, North African Style: Add a tablespoon of Harissa and 1/2 teaspoon each of ground cumin and caraway to the tomato sauce. Use only eggplant and add 1 cup of cooked and drained chickpeas in Step 3. Make the last layer eggplant and decide whether to bake it uncovered for a crispier crust or cover it for a softer layer.

USES:

• The Couscous Casserole is a hearty and filling main dish that can be served on its own or paired with a fresh green salad.
• It’s ideal for family dinners, potlucks, and gatherings with friends.
• This versatile casserole is also great for using up leftovers, making it a practical and delicious option for various occasions.

Embrace the ease and convenience of this flavorful Couscous Casserole, a delightful dish that creatively combines leftover meat, zucchini, and couscous into a satisfying meal. Whether enjoyed on busy weeknights or prepared in advance and baked to perfection, this casserole offers a delightful harmony of textures and flavors. With the option to customize it according to your preference, you can explore various delicious variations that suit your taste. From the rich tomato sauce to the roasted zucchini, this couscous casserole is a crowd-pleaser that will leave everyone craving for seconds. Prepare this savory and comforting casserole and treat your loved ones to a wholesome and delightful dining experience!