Couscous Casserole With Broccoli and Cheese
This Couscous Casserole With Broccoli and Cheese is an easy one-dish family meal that requires minimal prep and is ready in 30 minutes!
Ingredients
- 1 ½ cups whole wheat durum couscous, (or Israeli couscous)
- 16 ounces broccoli florets, frozen
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ¼ onion, finely diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 ½ tablespoons olive oil
- 2 cups vegetable broth
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large mixing bowl, mix uncooked couscous, broccoli, chickpeas, onion, salt, garlic powder, olive oil, and vegetable broth.
- Pour the couscous mixture into a baking dish and spread it out evenly.
- Sprinkle shredded cheese over the couscous mixture.
- Bake in the oven, uncovered, for 20-25 minutes. You should be able to fluff the couscous with a fork and the cheese should be melted.
Notes
Store leftovers in an air-tight container in the fridge for up to 3 days.
See notes under "Recipe Tips and Tricks" for tips on serving to kids and baby-led weaning.
Calories: 660kcal, Carbohydrates: 86g, Protein: 29g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 57mg, Sodium: 1459mg, Potassium: 433mg, Fiber: 11g, Sugar: 5g, Vitamin A: 1524IU, Vitamin C: 102mg, Calcium: 488mg, Iron: 4mg
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