Moroccan shepherd's pieBy Chatelaine
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- 6 1/2 cups leftover Moroccan chili , recipe link below
- 1 cup couscous
- 1/4 cup chopped parsley
- PREHEAT broiler. Heat a large frying pan over medium. Add reserved Moroccan Chili (about 6 1/2 cups). Boil, then reduce heat to medium-low. Simmer, uncovered, 10 min. Scrape into 1 large or 4 individual casserole dishes.
- COOK couscous, following package directions. Fluff couscous gently with a fork.
- SPREAD couscous over chili. Broil in centre of oven until couscous is warmed through, about 3 min. Sprinkle with parsley just before serving.
Nutrition (per serving)
- 31 g,
- 59 g,
- 19 g,
- 9 g,
- 738 mg.