My Rockin Couscous Casserole Moroccan Couscous Casserole
Elevate your dinner routine with *My Rockin Couscous Casserole Moroccan Couscous Casserole*, a vibrant, flavor-packed dish that’s as comforting as it is exotic. This vegetarian casserole combines fluffy couscous infused with vegetable broth and a medley of sautéed veggies—onions, carrots, zucchini, and red bell peppers—layered with tender chickpeas, sweet raisins, and aromatic spices like cumin, cinnamon, turmeric, and smoked paprika. Finished with toasted slivered almonds for crunch and optional parsley for a burst of freshness, this easy-to-make dish is baked to perfection, creating a mouthwatering blend of textures and bold Moroccan-inspired flavors. With just 20 minutes of prep time, it’s the perfect all-in-one meal for family dinners or entertaining guests. Keywords: Moroccan couscous casserole, vegetarian casserole recipe, easy couscous bake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups couscous
- 2 cups vegetable broth
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 15 ounces canned chickpeas, drained and rinsed
- 14 ounces diced tomatoes with juice
- 1 cup raisins
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup slivered almonds
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, zucchini, and red bell pepper. Sauté for 5-7 minutes until softened.
Stir in the ground cumin, cinnamon, turmeric, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the chickpeas, diced tomatoes (with their juice), and raisins to the skillet. Stir well and simmer for 5 minutes.
Spread half of the cooked couscous evenly in the prepared baking dish. Layer the vegetable and chickpea mixture on top of the couscous, then spread the remaining couscous over the top.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle the slivered almonds over the top, and bake for an additional 10 minutes until the almonds are toasted and fragrant.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 161.7 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 5839 mg | 124% | |
*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.
