Moroccan shepherd’s pie

Total 20 min
Serves 4

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6 1/2 cups
leftover Moroccan chili, recipe link below
1 cup
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.


Calories 530, Protein 31 g, Carbohydrates 59 g, Fat 19 g, Fibre 9 g, Sodium 738 mg.
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