Couscous Shepherd's Pie

This also makes a lot, but was also very tasty! I couldn't find the ras el hanout in our grocery store, so just didn't add a spice.


4 Tbs olive oil, divided
1 small onion, thinly sliced
3-4 Tbs ras el hanout
2 15-oz cans crushed tomatoes
4 carrots, cut into 1-inch chunks
1 turnip, cut into 1-inch chunks
2 zucchini, cut into 1-inch chunks
1 1/2 cups cooked chickpeas, or 1 15-oz can chickpeas, rinsed and drained, divided
1 1/2 cups couscous (plain)
1 tsp salt

Heat 2 Tbs oil in saucepan over medium heat. Add onion, and saute 5 minutes. Add ras el hanout, and saute 1 minutes, or until spices darken. Stir in tomatoes and 3 cups water, and season with salt and pepper, if desired. Reduce heat to medium-low, cover, and summer 2o minutes. Add carrots and turnip, cover, and cook 10 minutes. Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.

Puree remaining 3/4 cup chickpeas in food processor until mostly smooth. Stir pureed chickpeas into vegetable mixture, and season with salt and pepper, if desired. Pour vegetable mixture into 13- x 9-inch baking dish.

Preheat over to 350 degrees F. Combine couscous and salt in large heat-proof bowl. Cover with 3 cups boiling water, cover bowl, and let stand 5 minutes, or until all water is absorbed. Fluff with fork, and stir in remaining 2 Tbs oil. Spread couscious over vegetable mixture in baking dish. Bake 30 minutes, or until conscious begins to brown on top. Let stand 10 minutes before serving.


Vegetarian Times, January/February 2012