Family Giant Couscous Bake with Sweet Paprika Chicken, Roasted Eggplant, and Creamy Cauliflower Cheese Topping

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Lightly grease a large baking dish.

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   2. Place the eggplant and cauliflower on a sheet pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Roast for 20 minutes at 220°C / 425°F, stirring halfway through. Remove when the eggplant is tender and the cauliflower is fully cooked.

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   3. While the vegetables roast, cook the giant couscous in a saucepan with 300 ml chicken broth over medium heat until tender, 10 to 12 minutes. Add a splash of water if needed. Drain if any liquid remains and set aside.

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   4. Season the chicken with half of the sweet paprika, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring, until no longer pink. Transfer to a plate.

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   6. In the same skillet, add the remaining tablespoon of olive oil, the onion, and the red bell pepper. Cook for 4 minutes until slightly softened. Stir in the garlic and the remaining sweet paprika and cook for 30 seconds.

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   7. Add the crushed tomato and the remaining 200 ml chicken broth. Simmer for 5 minutes over medium heat until a light sauce forms. Return the chicken to the skillet, add the roasted eggplant, and mix well. Taste and adjust salt and pepper.

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   8. In a large bowl, combine the cooked giant couscous with the skillet mixture and half of the parsley. Transfer everything to the baking dish and spread evenly.

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   9. For the topping, place the roasted cauliflower in a saucepan or food processor and blend it with the milk until you have a thick puree. In a medium saucepan, melt the butter over medium heat, add the all-purpose flour, and cook for 1 minute while stirring. Gradually add the cauliflower puree and cook for 2 minutes. Stir in 80 g mozzarella and 20 g Parmesan until melted. Adjust salt and pepper.

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    10. Spread the creamy cauliflower topping over the couscous and chicken mixture. Sprinkle with the remaining mozzarella, the remaining Parmesan, and the rest of the parsley.

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    11. Bake the casserole for 20 minutes at 200°C / 400°F, until bubbling and golden on top. Let it rest for 5 minutes before serving.