Couscous Shepherd's Pie


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.

  • 8Servings


  • 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 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained, divided
  • 1 1/2 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.

Nutrition Information

  • Calories: 293
  • Carbohydrate Content: 47 g
  • Fat Content: 9 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 524 mg
  • Sugar Content: 3 g