Couscous Shepherd’s Pie
(courtesy of the January/February 2012 edition of Vegetarian Times)

4 Tbs olive oil , divided

1 small onion, thinly sliced (1 cup)

3-4 Tbs ras el hanout

2 15oz 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 15oz can chickpeas, rinsed and drained, divided

1 1/2 cups couscous

1 tsp salt

Preheat oven to 350F.

1. Heat 2 tablespoons of oil in a saucepan over medium heat. Add the onion and saute for 5 minutes Add the ras el hanout and sauté another minute. Stir in the tomatoes and 3 cups of water and season with salt and pepper.

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

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

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

5. Puree remaining 3/4 cup chickpeas in a food processor or blender until mostly smooth. Stir pureed chickpeas into the vegetable mixture and season with salt and pepper (remember to always taste before adding any salt and pepper – it may not need it!)

6. Pour the vegetable mixture into a 13 x 9 baking dish.

7. Combine the couscous and salt in a large heat proof bowl. Cover with 3 cups boiling water, cover the bowl, and let stand for 5 minutes or until all the water is absorbed.

8. Fluff with a fork and stir in the remaining 2 tablespoons of oil.

9. Spread the couscous over the vegetables in the baking dish.

10. Bake for 30 minutes, or until the couscous begins to brown on top.

11. Let stand for 10 minutes before serving. Enjoy!

I actually made this recipe, and froze it in 1-2 serving sized containers once it was completely cooled so I could just pull it out as I needed it. The only thing I found was the because of the zucchini, there was a lot of water at the bottom of the bowl after re-heating it. I would simply suggest heating it up in a saucepan and sautéing it as a hash (vs. keeping it as a casserole) or, if using the microwave, just pass the whole thing through a mesh strainer before serving to remove the excess water.