Thursday, November 4, 2010

Baked "Whatever You Have on Hand" Couscous

I'm ignoring the dishes in the sink and writing this blog post. Just hoping I can squeeze it in before the boys' television show ends...

This is one of SPH's favorite dishes and I love it because it is so versatile. I've made this many times, and it is always a little bit different.

Need an easy, different side dish? Here's your answer (just omit the protein)...

Need a one dish dinner with protein, whole grains and vegetables? Here's your answer...

Need a dish you can tweak with whatever you have on hand? Here's your answer...

If you have:

couscous (or quinoa, brown rice, orzo or other small pasta)
one 15 ounce can of broth
1 egg
1 1/2 cups of cheese
some vegetables and/or protein
some common pantry items (ie, salt, pepper, onion, garlic)

You have everything you need to alter to your family's food preferences!

Baked "Whatever You Have on Hand" Couscous

1 - 15 ounce can broth*
3/4 cup couscous
2 teaspoons vegetable oil
1 small onion, chopped
3 cloves garlic, minced
2 cups vegetables, chopped (we used butternut squash)
2 links chicken sausage or about one cup of protein, diced (if using)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 large egg
1 1/2 cups shredded cheese (we like a mixture of romano and mozzarella, but have used cheddar too)

Preheat oven to 375 degrees.

In a microwave safe bowl, bring 1 cup of the broth to a boil. Add the couscous and cover. Let sit 5 minutes and fluff with a fork.

(*if using quinoa, rice or a small pasta, you will only need 1 cup of broth, and will omit the step above, instead, cook quinoa, rice or pasta according to package directions)

Meanwhile, in a large skillet over medium high heat, heat oil and then add onions and garlic. Cook 2 minutes. Add the vegetables. Cook until the vegetables are tender; cooking time will depend on your specific vegetable. If using sausage or other meat, add at this point, and cook until browned.

Add the salt and pepper, rosemary and thyme. Remove from heat.

Mix the couscous (or pasta, rice, or quinoa), vegetable mixture, and half the cheese.

In a medium bowl, wisk the egg and add the remaining 1 cup broth. Pour over the couscous. Spread into a 9x13 baking dish and top with the remaining cheese.

Bake for 20-25 minutes, or until the cheese begins to brown a bit.

Serves 6

The show is over and the dishes are still waiting for me-


Michelle said...

Interesting! I wouldn't have thought to add the egg/broth mixture, but I can see it must add a sort of "casserole" quality to the dish. We're eating a lot of quinoa & tabouli around our house lately so I'll have to give this a try.

sarah22277 said...

I gave this a shot the other day and it was a hit. Thanks for another great recipe!

Shauna said...

Did you first bake the squash and then add to the pan?