Autumn Couscous Casserole π²
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Description:
This delightful Autumn Couscous Casserole recipe was born out of inspiration from Dorothy Parks’ Pumpkin and Tomato Bake, with a twist! Adding couscous and salsa elevates the flavors, making it a perfect lunch option. It’s not just tasty but also a healthy choice, low in cholesterol and easy to whip up in under an hour.
Ingredients:
- 2 1/2 cups pumpkin, peeled and diced into 1-inch cubes
- 6 tablespoons olive oil
- 1 red onion, finely chopped
- 1 cup tomatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 1/2 cups couscous
- 1 1/2 cups boiling water
- 3/4 cup salsa
- 2 tablespoons butter
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
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Preheat Oven: Preheat your oven to 400Β°F (200Β°C) to ensure it’s ready when needed.
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Prepare Pumpkin: Start by preparing the pumpkin. Remove any seeds, peel it, and dice it into 1-inch cubes.
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Boil Pumpkin: In a pot of boiling salted water, cook the diced pumpkin for about 5 minutes until slightly tender.
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Saute Onion and Pumpkin: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Slowly brown the finely chopped red onion, then add the partially cooked pumpkin. Fry gently for about three minutes until golden brown.
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Layer Casserole Dish: Transfer the sautΓ©ed pumpkin and onion mixture into a large but shallow baking dish, spreading it out evenly.
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Prepare Tomato Mixture: In the same frying pan, heat the remaining olive oil. Add diced tomatoes, minced garlic, dried basil, dried oregano, and chili powder. Season generously with salt and freshly ground black pepper. Cook gently until the tomatoes start to collapse, releasing their flavors.
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Assemble Casserole: Pour the tomato mixture over the pumpkin layer in the casserole dish, distributing it evenly.
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Bake Casserole: Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the casserole is heated through, and the pumpkin is soft and tender.
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Add Couscous Mixture: Once out of the oven, add the couscous, boiling water, salsa, and butter to the casserole dish. Mix everything together until well combined.
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Cover and Rest: Cover the casserole dish and let it sit for 10 minutes, allowing the couscous to absorb the flavors and cook through.
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Serve: After resting, uncover the casserole, fluff the couscous with a fork, and serve hot. Enjoy the comforting flavors of this Autumn Couscous Casserole as a satisfying meal!
Nutritional Information (Per Serving):
- Calories: 605.9
- Fat: 27.3g
- Saturated Fat: 6.8g
- Cholesterol: 15.3mg
- Sodium: 357.8mg
- Carbohydrates: 81.9g
- Fiber: 8.1g
- Sugar: 10.1g
- Protein: 13.7g
Recipe Notes:
- For added flavor, consider sprinkling some grated Parmesan cheese on top before serving.
- This casserole can be made ahead of time and reheated in the oven or microwave for a quick meal option during busy days.
- Feel free to customize the recipe by adding your favorite vegetables or herbs to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Serve this casserole alongside a fresh salad or some crusty bread for a complete and satisfying meal.
