Couscous Casserole with Ricotta

Couscous Casserole with Ricotta
Servings: 6 Prep 30 mins Roast 400°F 5 mins to 8 mins Stand 10 mins Bake About 350°F 25 mins


  • 4 tablespoons olive oil, plus more for the dish
  • 1 medium onion, chopped
  • 1 tablespoon garlic, minced
  • 2 medium zucchini or summer squash, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chicken or vegetable stock or water
  • 4 cups tomato sauce
  • 1/2 cup couscous
  • 1 cup ricotta cheese
  • Freshly grated Parmesan cheese for garnish, optional

Make It

1. Oil a 1-1/2- to 2-quart gratin dish or any oblong baking pan. Heat the oven to 400 degrees F.

2. 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.

3. 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 350 degrees F.

4. 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.

5. 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 ricotta. 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 403, Fat, total (g): 22, chol. (mg): 31, sat. fat (g): 7, carb. (g): 40, Monounsaturated fat (g): 12, Polyunsaturated fat (g): 2, fiber (g): 6, sugar (g): 13, pro. (g): 15, vit. A (IU): 1506, vit. C (mg): 36, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 73, Cobalamin (Vit. B12) (µg): , sodium (mg): 1499, Potassium (mg): 1218, calcium (mg): 192, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.