Couscous Casserole
Warm, hearty, and packed with vibrant flavors, this Couscous Casserole is the ultimate comfort food with a Mediterranean twist. Bursting with the wholesome goodness of fluffy couscous, tender zucchini, sweet red bell peppers, and protein-rich chickpeas, this dish comes to life with the aromatic warmth of cumin, paprika, and a hint of cinnamon. Topped with gooey melted mozzarella cheese and a sprinkle of fresh parsley, it’s a satisfying vegetarian casserole that’s perfect for weeknight dinners or meal prep. Easy to make in just under an hour, this recipe combines layers of textures and bold flavors baked to bubbly perfection. Serve it as a main dish or pair it with a crisp side salad for the ultimate Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1.5 cups couscous
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 1 large red bell pepper
- 1 medium zucchini
- 15 ounces canned chickpeas
- 1 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 2 tablespoons parsley (fresh)
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, and cover. Let it sit for 5 minutes or until the liquid has been absorbed. Fluff with a fork and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 3-4 minutes until softened.
Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the drained chickpeas, crushed tomatoes, ground cumin, paprika, ground cinnamon, salt, and black pepper. Cook for 3-4 minutes to let the spices meld together.
Grease a 9x13-inch casserole dish with the remaining 1 tablespoon of olive oil.
Spread half of the cooked couscous evenly on the bottom of the casserole dish. Add the vegetable-chickpea mixture as the next layer, and then top with the remaining couscous.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly, and the casserole is heated through.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5133 mg | 223% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 52.0 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1219 mg | 94% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3848 mg | 82% | |
*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.
