Myrockincouscouscasserolemoroccancouscouscasserole 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.

MY-ROCKIN'-COUSCOUS CASSEROLE (MOROCCAN COUSCOUS CASSEROLE)

Steps:

• 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.