Couscous Casserole

Like many casseroles, this one is a fine example of how to use leftovers to create a fast, easy, good-tasting dish. It’s also perfect to make in advance: Assemble, cover, and store it in the fridge for up to a day, then bake it. If you like, sprinkle some grated Parmesan or other hard cheese on the top before baking. Other grains you can use: fine bulgur.

1/4 cup extra virgin olive oil, plus oil for the dish

1 pound ground or chopped cooked beef, pork, lamb, turkey, or chicken

2 medium zucchini, summer squash, or eggplant, thinly sliced

Salt and freshly ground black pepper

1/4 cup chicken or vegetable stock or water

1 recipe Fast Tomato Sauce
or 4 cups any tomato sauce

1 Roasted Red Pepper
and chopped (optional)

1/2 cup whole wheat or regular couscous

• Grease a 11/2- to 2-quart souffle or gratin dish or an oblong baking pan. Heat the oven to 400 F.
• Put 2 tablespoons of the oil in a skillet over medium-high heat. When hot, add the meat and stir to break it up; cook until it begins to color, about 5 minutes.
• Put the zucchini slices on a baking sheet, drizzle with the remaining oil, and sprinkle with salt and pepper.
• Roast in the oven until just tender, 5 to 8 minutes.
• Put the stock and tomato sauce in a medium saucepan over medium heat and bring to a gentle bubble.
• Toss in the roasted pepper if using, then stir in the couscous and turn off the heat.
• Spoon a thin layer of the tomato sauce mixture into the bottom of the prepared pan and top with zucchini slices and then a portion of the meat. Repeat the layers, finishing with the tomato sauce. Reduce the oven temperature to 350 F; bake the casserole until it’s bubbling along the edges, about 25 minutes. Serve hot or store, covered, in the refrigerator for up to a day or two before reheating.

Couscous Casserole with Ricotta.
• A vegetarian version: Replace the ground meat with 1 cup or more ricotta, using it when you assemble the dish in Step 4.
• MAKES: 4 servings
• TIME: 30 minutes