Couscous Casserole with Lamb and Spinach

Couscous Casserole with Lamb and Spinach
Servings: 6 Prep 30 mins Bake About 350°F 25 mins Stand 10 mins


  • 4 tablespoons olive oil, plus more for the dish
  • 1 medium onion, chopped
  • 1 tablespoon garlic, minced
  • 1 pound ground lamb
  • 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 chopped, cooked spinach
  • 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 350 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. Add the lamb and stir to break it up; sprinkle with salt and pepper. Cook until the meat is no longer pink, about 8 to 10 minutes; set aside.

3. 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.

4. Spoon a thin layer of the tomato sauce mixture into the bottom of the prepared pan and top with cooked spinach 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 551, Fat, total (g): 34, chol. (mg): 83, sat. fat (g): 13, carb. (g): 36, Monounsaturated fat (g): 16, Polyunsaturated fat (g): 3, fiber (g): 6, sugar (g): 12, pro. (g): 27, vit. A (IU): 56, vit. C (mg): 24, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 10, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 125, Cobalamin (Vit. B12) (µg): 3, sodium (mg): 1536, Potassium (mg): 1358, calcium (mg): 131, iron (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.