Couscous, composed of little beads of semolina pasta, is an excellent comfort food with a distinctive flavor and texture. Combined with vegetables and cheese, it makes a great-tasting dish that caused even a picky seven-year-old to clamor for seconds. This is a very flexible recipe that can be adapted to whatever cheeses are available; try Swiss and Monterey Jack, Camembert and sharp Cheddar, or herbed Brie and Colby. Other vegetables can be used as well.
1 package (10 ounces) instant couscous
1-1/2 cups chopped fresh broccoli
2 large carrots, grated
1/2 cup sliced black olives
5 garlic cloves, minced
1/2 cup mayonnaise (or more as needed)
1/2 cup crumbled feta cheese
1 cup grated cheddar cheese
grated Parmesan cheese
Cook the couscous according to the package directions.
Steam the broccoli until just tender. Drain, plunge into cold water to stop the cooking, and drain well.
Preheat the oven to 350 degrees F. In a mixing bowl, combine the couscous, broccoli, carrots, olives, garlic, mayonnaise, feta, and Cheddar. Mix well. Spoon into an ungreased 1-1/2-quart casserole dish. Top with a sprinkling of Parmesan and paprika. Bake, covered, for 20 minutes or until heated through. Serve hot.
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