Inge’s Famous Cous Cous Casserole

This recipe has spread through our family like wildfire. For some reason I don’t think I’ve ever made it for my household, or at least not for a very long time. What a mistake! So yummy that I can’t wait to have the leftovers for lunch. Question for Inge: how much olive oil do you use to saute the veggies? I used probably one swirl around the pan but then had to add some more after the spices.

Inge’s Cous Cous Casserole

1 cup cous cous

1 onion; diced

4 cloves garlic; minced

½ tsp turmeric

1 tsp paprika

2 tsp cumin powder

Pinch of cayenne

2 medium zucchinis; diced

1 can chickpeas; drained

1 14.5 oz can diced tomatoes

½ cup (or more) cheese (pepper jack, jack, fontina, swiss, mozzarella, whatever you have on hand)

 

Pour 1 ½ cup of boiling water over cous cous and cover with a bowl.

Sauté onion and garlic in olive oil for about 10 minutes. Stir in the spices for about another minute. Add the zucchinis and sauté until tender. Add chickpeas and tomatoes. Let come to a boil.

Stir in the fluffed cous cous. Spread ½ of the mixture into a casserole dish. Sprinkle the cheese, and then cover with the remaining cous cous mixture. Cover with foil and bake in a 375 degree oven for about 45 minutes.

Enjoy with a green salad!

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7 Comments

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7 responses to “Inge’s Famous Cous Cous Casserole

  1. Craig

    The Brown-Guernsey household was inspired by this recipe and actually made it last night. Besides being delicious, the best part was that we already had most of the ingrediants at home. A quick stop at Giant for shredded cheese (a mozzarella and provalone mix that we used the entire bag of!) and zucchinis and we were ready to go.

    I slightly altered the preperation by using a shallow, 13″x9″-ish casserole dish and baking it for only 30 mins since the goop was not as thick as yours. And I used about 4 times as much cheese, even sprinkling some on the top before baking.

  2. anyazs

    And the wildfire spreads… it really is so delicious, it’s hard to believe how easy it is. I agree that the baking time is unnecessarily long (it just needs to melt the cheese and heat through, right?), so it’s nice to hear that a shorter time (albeit with a more shallow dish) worked well.

    Well done, Browns-Guernseys! And well done Inge for finding the recipe.

  3. Ellen

    I love love love this recipe. It is always delicious and super easy.
    Oh and BTW, The recipe I use calls for 1/4C of olive oil, which works well; and I find that using pepper jack cheese bumps up the delicious factor from ‘pretty awesome’ to ‘totally awesome’. I also end up putting in extra of the spices too!

  4. Inge

    I forgot to check this blog for a few days…and lo and behold, my ears should have been ringing! We just made this casserole for Jeremy’s mom on Saturday night and ate the leftovers for lunch the next day. We also made a HUGE pan of this to take to friends of ours who have a newborn. Do you think this would freeze well? I couldn’t find anything online about whether cous cous is a good candidate for freezing. I do use 1/4 cup EVOO because you need enough for all the spices and veggies. This is the best recipe EVER!

  5. anyazs

    Thanks for the oil info, guys. Something always gets left off during recipe transcriptions…

    As for freezing… why not? Cous cous is a pasta, and the National Pasta Association has this to say about freezing:

    “The best pasta shapes for freezing are those that are used in baked recipes, such as: lasagne, jumbo shells, ziti and manicotti. You’ll have better results if you prepare the recipe and freeze it before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.”

    Maybe the chickpeas wouldn’t do well, though, I’m not sure. The only thing I won’t freeze is potatoes. Otherwise, it’s worth a shot!

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