Recipes on July 18, 2011 by

Meatless Mondays: Couscous and Wild Mushroom Casserole

This recipe is definitely on my menu tonight. Cousous, mushrooms and zesty tomatoes? Yes, please! While this recipe sounds amazing and I’m going to give it a shot, I’ve never heard of Snap E Tom tomato juice and I’ve never used fennel bulb, but always wanted to try it. I did some quick research here and if I can’t find the Snap E Tom product, I’ll use spicy V8 and add a little extra habanero sauce. If you want to make this vegan, just leave out the cheese- I’m sure it will still be delicious!

Here’s to another successful Meatless Monday!


Couscous & Wild Mushroom Casserole
from chef Roy Pingo

  • 2 cups (uncooked) Golden Couscous
  • 2 cups Boiling Water
  • 1/4 cup Sun Dried Tomatoes, chopped
  • 1/4 cup Boiling Water
  • 2 Tbsp Virgin Olive Oil
  • 1 Large White Onion, peeled and chopped
  • 2 cups Chopped Wild Mushrooms (portobello, shiitake, chanterelle, etc.)
  • 2 Clove Garlic, finely minced or pressed
  • 1 Large Fennel Bulb, trimmed, halved & thinly sliced
  • 1 tsp dried Basil
  • 1 tsp dried Tarragon
  • 2 Tbsp Red Wine Vinegar
  • 1/4 tsp Sea Salt
  • 1/8 tsp Ground Black Pepper
  • 5 oz. Fontina Cheese, shredded
  • 1/2 tsp Paprika
  • 2 cups Snap E Tom Tomato Juice


Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and let stand for at least 10 minutes. Reserve at room temperature.

In a small bowl, soak sun-dried tomatoes  in 1/4 cup boiling water. Let stand for 10 minutes. Drain and reserve.

Preheat oven to 400°F. Coat a 13 x 9 – inch baking dish with cooking spray, set aside.

In a large skillet, heat oil. Using medium heat, sauté tomatoes, onion, mushrooms, garlic and fennel for 2 minutes. Remove from heat.

In a large bowl, combine tomato-onion mixture, Snap E Tom, basil, tarragon, vinegar, salt, pepper and the couscous. Spread mixture into baking dish.

Bake for 25 minutes. Sprinkle top with cheese and paprika. Bake for 5 minutes more. Serve hot.

Makes 6 servings.

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