Tonight's Dinner: Couscous Casserole
We've all seen the standard side dishes of rice, vegetables, or salad. Sometimes couscous can be a nice substitute for rice; it's a grain that can be just as hearty and nutritious and also comes in a variety of flavors. But add it to some ground beef and tomato sauce, and you've got a delicious entrée everyone can enjoy.
Couscous is one of those dishes that goes with everything from chicken, to beef, to fish. It may be eaten hot or cold, as a side with dinner, or by itself as a salad. If you've never tried it and are looking for an alternative to rice, it's a really great choice and will surprise and delight your family.
What's even better is when you mix the couscous into a bolognese-type sauce, add some mushrooms, and pour it all into a casserole dish. That's what Parents Magazine did and a whole new entrée was born; one that your family, young or old, will love.
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 cup button mushrooms, sliced
- 1/4 cup chicken stock
- 1 bottle tomato sauce
- 1/2 cup couscous
- 1/2 cup Parmesan cheese, freshly grated
- Preheat oven to 350 degrees F and lightly oil a 2 quart casserole dish.
- Heat 1 tablespoon olive oil in large skillet over medium heat; add onions and garlic and cook until tender, about 3 minutes; stir in the beef, sprinkle with salt and pepper to taste and cook until meat's no longer pink, about 10 minutes.
- While the meat is cooking, pour the tomato sauce and chicken stock into a medium saucepan and bring to a gentle boil; stir in the couscous, cover and turn off the heat; let sit for 10 minutes.
- Spoon a layer of couscous mixture into the bottom of prepared casserole dish; top with sliced mushrooms and then some meat; repeat the layers until you've used all the ingredients; finish off casserole with Parmesan cheese sprinkled over the top; bake 25 minutes and serve hot.