Couscous Bake
Elevate your weeknight dinner routine with this hearty and flavorful Couscous Bake—a one-pan wonder that's loaded with vibrant vegetables, aromatic spices, and gooey melted cheese. This easy-to-make casserole features fluffy couscous cooked to perfection in a savory medley of diced tomatoes, zucchini, and red bell peppers, all brought to life with hints of oregano, basil, and paprika. Topped with a golden layer of mozzarella and Parmesan, this dish transitions effortlessly from stovetop to oven for a deliciously crispy, cheesy finish. Ready in under an hour and perfect for serving a family of six, this comforting vegetarian recipe is as nutritious as it is satisfying. Garnish with fresh parsley for an extra pop of flavor and color, and enjoy a wholesome, crowd-pleasing dish that's perfect for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 14 ounces canned diced tomatoes
- 1.5 cups vegetable broth
- 1 cup couscous (uncooked)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, red bell pepper, and zucchini, cooking for an additional 5 minutes until the vegetables start to soften.
Add the canned diced tomatoes (including the liquid), vegetable broth, oregano, basil, paprika, salt, and pepper. Stir to combine and bring to a simmer.
Once the mixture is simmering, stir in the uncooked couscous. Remove from heat and cover with a lid or foil for 5 minutes to let the couscous absorb the liquid.
Remove the lid and fluff the couscous with a fork. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the couscous bake rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 30.2 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1572 mg | 121% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
