Guest guest Posted October 11, 2000 Report Share Posted October 11, 2000 * Exported from MasterCook * Couscous Chili Pie Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, p. 113 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water or vegetable stock 2 cups couscous 2 cups grated Monterey jack or soy cheese 3 cups prepared chili 1/2 cup fine-minced onion 4 ounces diced green chilies This casserole can be assembled in advance and popped in the oven just before mealtime. While it bakes, you can make a salad, set the table, and, suddenly, dinner's ready. I like to put out bowls of salsa and sliced black olives as toppings. Preheat the oven to 350F. Lightly oil a 10-inch baking dish or deep-dish pie plate, and set aside. Bring the water or stock to a boil in a medium saucepan. Stir in the couscous, cover, remove the pan from the heat, and allow the pan to sit, covered, for 5 minutes. Spread the couscous in the bottom of the baking dish. Sprinkle half the grated cheese over the couscous, then spread all of the chili over that. Top with the onion and diced chiles, and add a final layer of the remaining grated cheese. Bake for about 30 minutes, or until it is heated through and the cheese is bubbly. Let the pie stand for 5 minutes before serving. Serves 4 to 6 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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