Couscous Vegetable Bake Recipe

Name: Couscous Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 teaspoons olive oil; 1/2 onion; 2 garlic cloves; 1 zucchini; 1 (4 ounce) can green peppers; 2 stalks celery; 1/2 teaspoon basil; 1 (14 1/2 ounce) can stewed tomatoes; 1 (16 ounce) can black beans (drained and rinsed); 1/2 cup couscous; 10 olives; 1/4 cup parmesan cheese; 1/2 cup cheddar cheese; 1/2 cup breadcrumbs; 1 teaspoon salt

Servings: persons

2 teaspoons olive oil
1/2 onion
2 garlic cloves
1 zucchini
1 (4 ounce) can green peppers
2 stalks celery
1/2 teaspoon basil
1 (14 1/2 ounce) can stewed tomatoes
1 (16 ounce) can black beans (drained and rinsed)
1/2 cup couscous
10 olives
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/2 cup breadcrumbs
1 teaspoon salt

1
Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
2
In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes.
3
Stir in the tomatoes, beans, salt, couscous and Parmesan.
4
Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 onion, 2 garlic cloves, 1 zucchini, and more.

Yes, Couscous Vegetable Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous Vegetable Bake

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