Family Pearl Couscous Bake with Paprika Chicken, Roasted Squash and Feta Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a large baking dish with the butter and set aside.

2. 2

   In a large bowl, toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 tablespoon sweet paprika, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 20 minutes at 220 °C / 425 °F, until tender with browned edges.

3. 3

   Meanwhile, season the chicken with the remaining olive oil, remaining sweet paprika, dried oregano, dried thyme, lemon zest, remaining salt, and remaining black pepper.

4. 4

   Heat a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring, until it changes color and gets some golden spots. Add the onion and cook 4 more minutes. Stir in the garlic and cook for 1 minute.

5. 5

   Add the dry pearl couscous to the skillet and stir for 1 minute to coat it in the pan juices. Pour in the chicken broth and cooking cream. Cook over medium heat for 8 minutes, stirring occasionally, until the couscous is partially tender and the mixture looks creamy.

6. 6

   Add the fresh spinach and stir until wilted, about 1 minute. Fold in the roasted squash gently so it does not break up too much.

7. 7

   Transfer the mixture to the greased baking dish. Scatter the crumbled feta over the top, then finish with the shredded mozzarella.

8. 8

   Bake the casserole for 15 minutes at 200 °C / 400 °F. Then switch to broil or raise the temperature to 230 °C / 450 °F for 3 to 4 more minutes, until the top is golden and bubbling.

9. 9

   Let rest for 5 minutes before serving so the bake can set and portion more neatly.