nutritional information

Per 1 1/2-cup serving:

  • Calories: 293
  • Protein: 9 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 47 g
  • Cholesterol: 0 mg
  • Sodium: 524 mg
  • Fiber: 8 g
  • Sugar: 3 g

Couscous Shepherd’s Pie

Serves 8

Ras el hanout is a spice mix used to season stews and tagines in Morocco. Its flavor and spiciness vary widely from brand to brand, which is why we recommend a range of amounts to use. Baking the prepared couscous on top of the stew gives it a fluffy texture with a delicate crunch.
  • 4 Tbs. olive oil, divided
  • 1 small onion, thinly sliced (1 cup)
  • 3–4 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 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained, divided
  • 1 ½ cups couscous
  • 1 tsp. salt

1. Heat 2 Tbs. oil in saucepan over medium heat. Add onion, and sauté 5 minutes. Add ras el hanout, and sauté 1 minute, 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 simmer 20 minutes. Add carrots and turnip, cover, and cook 10 minutes. Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.

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

3. Preheat oven to 350°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 couscous over vegetable mixture in baking dish. Bake 30 minutes, or until couscous begins to brown on top. Let stand 10 minutes before serving.

January/February 2012 p.48

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Wonderful recipe. I have made it with garlic, eggplant, long green beans and carrots as the main veggies and it was excellent. I like to add a squeeze of lemon and a handful of Italian parsley at the end. For a quick version I just toss in some cous cous at the bottom of my bowl and top it with the stew.... You can pretty much use any veggies Use garlic and onion for extra oomph.

Jenn Flye - 2015-12-03 03:19:20

Made my own ras el hanout and served the under the stew without browning in the oven. This was delicious and I loved the spices!

Susan Hayse - 2012-12-09 12:04:27

My husband and I love this recipe! It is flavorful and filling--even for a meat-eater like him. It also keeps in the fridge for a full week and makes great left-overs. I reduced the amount of water, as my first two attempts at this recipe came out a little watery.

Abigail Cerra - 2012-08-26 00:34:47

Good meal

nick - 2012-05-22 09:29:55

I had to make my own ras el hanout but it was well worth it. Also had to adjust the couscous directions because the variety I was using needed to be boiled. I will definitely make this again.

Anonymous - 2012-03-03 11:09:03