Rockin'-Couscous Casserole (Moroccan Couscous Casserole)

Name: Rockin'-Couscous Casserole (Moroccan Couscous Casserole)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 tbsp olive oil; 0.5 medium onion; 2 garlic cloves; 1 butternut squash; 1.5 cup vegetable stock; 1 cup carrot; 1 tbsp black pepper; 1 tsp dill weed; 1 tsp parsley; 1 zucchini; 1 can garbanzo beans (15 1/2 ounce); 1 can stewed tomatoes (14 1/2 ounce); salt; 2 cup whole wheat couscous; 2.5 cup water; 2 tbsp paprika

Chickpeas, wheat couscous and butternut squash baked in the oven and spiced with paprika.

1 hr 5 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Preheat Oven to 400. Combine Onions, Garlic, and Oil in large stirfry pan and sautee over med - medhi heat until Onions soften.
2
Add Butternut Squash, Carrots, Vegetable Stock, pepper, dill weed, and parsley. Bring to boil and cook until vegetables are tender.
3
Add Zuchini and cook until almost tender. Stir in Garbonzo Beans, Tomatos, and Salt to Taste.
4
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.
5 min
5
Cover with Paprika. Bake at 400 for 5-10 minutes until edges just begin to brown.
10 min