Couscous Shepherds Pie

Name: Couscous Shepherds Pie
Ingredients: 4 Tbs. olive oil, divided; 1 small onion, thinly sliced (1 cup); 34 Tbs. ras el hanout; 2 15-oz. cans crushed tomatoes; 4 carrots, cut into 1-inch chunks (1 cup); 1 turnip, cut into 1-inch chunks (1 cup); 2 zucchini, cut into 1-inch chunks (1 cup); 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained, divided; 1 1/2 cups couscous; 1 tsp. salt

10 ingredients

19 steps

Ingredients

4 Tbs. olive oil, divided
1 small onion, thinly sliced (1 cup)
34 Tbs. ras el hanout
2 15-oz. cans crushed tomatoes
4 carrots, cut into 1-inch chunks (1 cup)
1 turnip, cut into 1-inch chunks (1 cup)
2 zucchini, cut into 1-inch chunks (1 cup)
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained, divided
1 1/2 cups couscous
1 tsp. salt

Directions

1

Heat 2 Tbs.
2

oil in saucepan over medium heat.
3

Add onion, and saute 5 minutes.
4

Add ras el hanout, and saute 1 minute, or until spices darken.
5

Stir in tomatoes and 3 cups water, and season with salt and pepper, if desired.
6

Reduce heat to medium-low, cover, and simmer 20 minutes.
7

Add carrots and turnip, cover, and cook 10 minutes.
8

Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.
9

Puree remaining 3/4 cup chickpeas in food processor until mostly smooth.
10

Stir pureed chickpeas into vegetable mixture, and season with salt and pepper, if desired.
11

Pour vegetable mixture into 13- x 9-inch baking dish.
12

Preheat oven to 350F.
13

Combine couscous and salt in large heat-proof bowl.
14

Cover with 3 cups boiling water, cover bowl, and let stand 5 minutes, or until all water is absorbed.
15

Fluff with fork, and stir in remaining 2 Tbs.
16

oil.
17

Spread couscous over vegetable mixture in baking dish.
18

Bake 30 minutes, or until couscous begins to brown on top.
19

Let stand 10 minutes before serving.