MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Couscous Casserole
Categories: Pasta, Squash, Vegetables
Yield: 6 Servings
4 tb Olive oil; + more for the
- dish
1 md Onion; chopped
1 tb Garlic; minced
1 lb Ground beef, pork, lamb,
- turkey, or chicken
1/4 ts Salt
1/4 ts Fresh ground black pepper
2 md Zucchini or summer squash;
- thin sliced
1/4 c Chicken stock or broth
4 c Tomato sauce
1/2 c Couscous
Fresh grated Parmesan
- cheese; garnish, opt
Oil a 1 1/2 to 2 quart gratin dish or any oblong baking
pan. Heat the oven to 400ºF/205ºC.
Put 2 tablespoons of the oil in a skillet over medium-high
heat. When hot, add the onion and garlic and cook until
just beginning to soften, about 5 minutes. Add the meat
and stir to break it up; sprinkle with salt and pepper.
Cook until the meat is no longer pink, about 8 to 10
minutes more depending on the kind of meat; set aside.
While the meat cooks, put the zucchini slices on a baking
sheet, drizzle with the remaining 2 tablespoons oil, and
sprinkle with salt and pepper. Transfer to the oven and
roast until just tender, 5 to 8 minutes. Reduce the oven
temperature to 350ºF/175ºC.
Put the stock and tomato sauce in a medium saucepan over
medium heat and bring to a gentle bubble. Stir in the
couscous and turn off the heat; let sit for about 10
minutes.
Spoon a thin layer of the tomato sauce mixture into the
bottom of the prepared pan and top with zucchini slices
and then a portion of the meat. Repeat the layers until
you have used up all the ingredients, finishing with the
tomato sauce. Bake the casserole until it's bubbling along
the edges, about 25 minutes. Serve hot, sprinkled with
Parmesan cheese if you like.
Recipe by Mark Bittman
Parent's | October 2014
MM Format by Dave Drum - 31 October 2014
Uncle Dirty Dave's Archives
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