Family Couscous Bake with Roasted Chicken, Eggplant, Spinach Yogurt Cream and Almond Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 9 x 13 inches with a little of the olive oil.

2. 2

   Place the eggplant on a tray and toss it with 2 tablespoons of the olive oil, half of the salt, some black pepper, and the sweet paprika. Roast for 20 minutes at 200 °C / 400 °F, stirring halfway through, until tender and golden.

3. 3

   Meanwhile, place the couscous in a large bowl and pour the hot chicken broth over it. Cover and let stand for 5 minutes. Fluff with a fork and set aside.

4. 4

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds more.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Stir in the shredded chicken, dried oregano, ground cumin, lemon juice, and the remaining salt and black pepper. Mix well and cook for 2 minutes. Remove from the heat.

6. 6

   In a medium bowl, mix the Greek yogurt with the beaten egg and 100 g / 3 1/2 oz of the shredded mozzarella until smooth.

7. 7

   Add the chicken and spinach mixture and the roasted eggplant to the couscous. Gently mix so everything is evenly distributed.

8. 8

   Transfer half of the couscous mixture to the prepared baking dish. Spread half of the yogurt-cheese cream over it. Cover with the remaining couscous mixture and finish with the rest of the cream on top.

9. 9

   In a small bowl, combine the sliced almonds, breadcrumbs, and the remaining 50 g / 1 1/2 oz mozzarella. Sprinkle this crust evenly over the bake.

10. 10

    Bake at 190 °C / 375 °F for 25 minutes, until the center is hot and the top is golden. For extra color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let rest for 10 minutes before serving so the bake can set and slice more neatly.