Couscous Vegetable Casserole with Tomato Sauce

5 from 4 votes
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 20 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 523 kcal


Tomato sauce

  • 80 g Onions
  • 2 Peeled garlic clove
  • 2 tbsp Oil for frying
  • 4 tbsp Tomato paste
  • 2 Cans Chunky tomatoes
  • 1,5 Poles Cinnamon
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 tbsp Honey liquid

Couscous vegetable casserole

  • 600 g Parsnip fresh
  • 150 g Carrots
  • 300 g Leeks
  • 200 g Couscous
  • Water (package instructions)
  • 150 g Feta
  • 1,5 tsp Vegetable broth, instant
  • 1 tbsp Dried oregano
  • 2 tbsp Oil for frying
  • 100 ml Water


Tomato sauce

  • Peel and finely dice the onion + garlic. Heat the oil in a large saucepan and sauté the onions + garlic over a medium temperature for approx. 2-3 minutes. Then add the tomato paste and 30-60 sec. with fry. Deglaze the whole thing with the tomatoes from the tin. Stir in cinnamon sticks, honey, salt and pepper and simmer for 10 minutes.

vegetable casserole

  • Peel the parsnips + carrots and cut into cubes of the same size. Clean the leek, halve lengthways and cut into 5 mm wide half rings. Heat the oil in a large pan (medium temperature) and fry the parsnips + carrots in it for 8 minutes, turning occasionally. Add the leek and sauté briefly. Then deglaze the whole thing with 100 ml of water. Season to taste with salt and pepper and cook covered for about 7-10 minutes.
  • Bring the water for the cousccous (see instructions on the package) with the vegetable stock to a boil. Put the couscous in a larger baking dish and pour the hot broth over it, set aside and let it soak. Preheat the oven to 200 ° C convection (180 ° C top / bottom heat).
  • Spread the vegetables on the couscous and pour the sauce over them. Sprinkle the oregano on top and then crumble the feta over it. Then bake for 20 minutes.


Serving: 100gCalories: 523kcalCarbohydrates: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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