Comida Kraft
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Couscous Lasagna

(2) 2 Reviews
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What You Need

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Make It

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  • Preheat oven to 375 degrees F. Spray 9x13" pan with cooking spray.
  • Combine couscous, boiling stock, and salt in a large bowl and let stand for 5 minutes. Fluff with a fork.
  • Saute onion and garlic in olive oil until the onion is translucent. Add the drained diced tomatoes and cook for about 10 minutes more.
  • Stir the tomato/onion/garlic mixture into the couscous. Add reserved tomato juice, basil, raw spinach, and pepper. Mix until well combined.
  • Spread half the couscous mixture in the 9 x 13 pan. Sprinkle on the light mozzarella cheese, then top with the remaining half of the couscous. Cover the dish with foil, and bake at 375 degrees for about 30 minutes, until hot and bubbly.
  • If you like mushrooms, you could add 1/2 a pound or so of sliced fresh mushrooms to the onions and garlic as they saute in the olive oil.


Ratings & Reviews

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  • rgitch |

    We love spinach and couscous so this was a lovely combination of the two with wonderful flavor. The only thing I did different was to make the spinach a layer rather than mixing with the tomatoes. I'm a vegetarian and appreciate a good meal that I can eat with my family. Thanks aritota.

  • jeswagner |

    This recipe was so easy! My husband, who doesn't eat spinach and thought he hated couscous, really liked it. Next time I make it I will probably use it as a side dish or make some kind of meat to go along with it for hubby. I split the recipe and baked it in a 8x8 dish and froze the other half for another night. Thanks for this great recipe!