Couscous Casserole Recipes

HOW TO COOK COUSCOUS

Steps:

• In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
• Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
• Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
• Uncover and fluff with a fork.
• You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

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.

QUICK CHICKEN COUSCOUS

Steps:

• Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
• Season chicken on both sides with salt.
• Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
• Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
• Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
• When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
• Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

COUSCOUS CASSEROLE

Steps:

• 1. Preheat oven to 350 F. In a large frying pan, heat oil and saute the onion for - 3 minutes. Next, add the red pepper, green onion and carrots, stirring often for 5 minutes.
• 2. In a small pot, boil the water and add the couscous and remove from heat, allowing to sit covered, for 5 minutes.
• 3. Now add the raisins and tomatoes to the pan, stirring for 4 minutes.
• 4. Bring another pot of water to a boil and add the spinach, boil for 3 minutes, remove and drain. Gently mix the spinach into the ingredients in the frying pan. Set aside until needed.
• 5. Using a 13″x9″ baking dish, add the couscous to form a bottom layer. Then add the spinach mixture. Crack your eggs and add them whole to the top of the casserole.
• 6. Bake for 10 minutes or until the eggs are cooked to your preference. The eggs are always sunny side up. Now you are ready to serve.

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.