Wednesday, September 21, 2011

Couscous Casserole

The picture I took for this turned out just awful, so please don't be mad! ;-) This was a very tasty recipe. Adam and I both agreed that it needed more zucchini, and then maybe still served over pasta. Or leave out the zucchini, and make it into a sloppy joe. Oh, this is another recipe that I am unsure of where I found it. So please if you know, please let me know so that I may properly credit it.

4 tbp oil                             2 med. zucchini, thinly sliced (I would use more next time)
1 med. onion, chopped       1/4 cup chicken stock
1 tbsp garlic, minced          4 cups pasta sauce
1 lb. ground beef                1/2 cup uncooked couscous
salt and black pepper          grated Parmesan

1. Heat oven to 400. Oil a 2 quart baking dish.
2. Put 2 tbsp oil in a skillet over med-high heat. When it is hot, add the onion and garlic; cook about 5 min. Add the meat and stir, sprinkle with salt and pepper. Cook until meat is no longer pink, 8-10 min; set aside.
3. While the meat is cooking, put the zucchini slices on a baking sheer, drizzle with oil and sprinkle with salt and pepper. Roast in the oven until tender, 5-8 min. Remove, set aside, and reduce the oven temp to 350.
4. Put the stock and sauce in a pan over medium heat and bring to a boil. Stir in the couscous, cover, and turn off the heat; let sit 10 min.
5. Spoon a thin layer of couscous on the bottom of the pan, top with zucchini and then some meat. Repeat until all ingredients are used; finish with couscous. Sprinkle with cheese, and bake for about 25 min.


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