Couscous Casserole

By Mark Bittman
January 25, 2011
With this modern take on the classic one-dish dinner, you can cook and assemble it in advance and keep it in the fridge a day before serving. Or make one on the weekend and toss it into the freezer—just defrost in the morning for dinner that night.
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Couscous Casserole

Peter Ardito
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This particular recipe is a personal favorite; the couscous is a lovely alternative to rice or conventional pasta, and almost any vegetables—even leftovers—are a nice addition.

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Couscous Casserole With Lamb and Spinach

Peter Ardito
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You'll love the tasty combination of ground lamb and fresh spinach leaves.

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Couscous Casserole With Ricotta

Peter Ardito
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For a vegetarian twist, replace cooked meat with ricotta cheese, spreading it in even layers as you assemble the dish.

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Couscous Casserole With Cauliflower

Peter Ardito
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Roast chopped cauliflower until a knife easily pierces a floret, and then add it to the casserole in place of zucchini.

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Moroccan-Style Couscous Casserole

Peter Ardito
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Couscous is a classic Moroccan element. Finish the dish with eggplant, chickpeas, and ground cumin and coriander, for a zesty, earthy meal.

Originally published in the March 2011 issue of Parents magazine.

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