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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Grease a 9x13-inch casserole dish with the remaining 1 tablespoon of olive oil.

Step 7

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.

Step 8

Sprinkle the shredded mozzarella cheese evenly over the top.

Step 9

Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly, and the casserole is heated through.

Step 10

Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh parsley.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	(2053.9g)

Amount per serving	% Daily Value*
Calories	1825.2

Total Fat 79.6g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 80.3mg	0%
Sodium 7845.4mg	0%
Total Carbohydrate 207.1g	0%
Dietary Fiber 37.3g	0%
Total Sugars 51.4g
Protein 72.6g	0%

Vitamin D 0IU	0%
Calcium 1223.8mg	0%
Iron 13.8mg	0%
Potassium 3401.4mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 15.8%

Carbs: 45.1%