Moroccan shepherd's pie

Name: Moroccan shepherd's pie
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 1/2 cups leftover Moroccan chili, recipe link below; 1 cup couscous; 1/4 cup chopped parsley

Total Time20 min
Makes4 servings

By Chatelaine

Photo, Sian Richards.

Ingredients

6 1/2 cups leftover Moroccan chili, recipe link below
1 cup couscous
1/4 cup chopped parsley

Instructions

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)

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

Chatelaine

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