Mediterranean Couscous Casserole with Artichokes, Basil, Feta, and Tomatoes

This dish was adapted from a recipe in The Best 125 Meatless Mediterranean Dishes, Artichoke and Rice Casserole with Fresh Basil, Feta, and Tomatoes (p.284). I used whole wheat couscous instead of brown rice and added some Greek oregano and cherry tomatoes from the garden.

Yields 4 main-dish servings.

1 14oz. can artichoke hearts in brine
1 28oz. can whole peeled tomatoes in tomato juice
2 cloves garlic, minced
1 tsp. dried oregano
1 dried red chili, chopped finely
1/4 tsp. freshly ground sea salt
1/2 tsp. extra virgin olive oil
1 cup whole wheat couscous
1 1/2 cups vegetable broth
1 cup feta cheese, cut into small cubes or crumbled
3 tablespoons Romano cheese, grated
1/2 cup fresh basil leaves, chopped (from the garden)
4 cherry tomatoes, quartered (from the garden)
1 tsp. fresh Greek oregano (from the garden)

I heated the vegetable broth to boiling then slowly stirred in the couscous, covered, and removed from heat.

I drained and chopped the artichokes, and drained and chopped the canned tomatoes, saving the tomato juice for another time (I think I’ll make gazpacho this week…)

In a skillet over medium, I combined the chopped canned tomatoes, garlic, dried oregano, chili, and salt. Simmered for 5-8 minutes until the tomatoes are cooked down.

Tomatoes, garlic, dried oregano, chili, and salt

At this point, the couscous was also cooked and just needed to be fluffed with a fork. (Also took 5-8 minutes).

I lightly coated a 2-quart casserole dish with the olive oil. In a bowl, I tossed the couscous, artichokes, feta cheese, and basil until well combined.

Couscous, artichokes, feta, and basil

Transferred to the oiled dish and patted down to make an even layer.

Couscous mixture in casserole dish

I poured the tomato sauce over the top. The recipe said to shake the dish to settle the sauce a bit; mine wasn’t too saucy so this didn’t seem to actually do much. I ended up pouring on a little tomato juice after the first cook time, worried that the couscous might get dry.

Casserole ready to go in oven

I sprinkled 2 tbs. of Romano on top, covered, and baked for 20 minutes. The recipe didn’t specify heat so I put at 375F.

I removed the lid and sprinkled on the top the rest of the Romano, the cherry tomatoes, and the fresh oregano. Then baked for another 10-15 minutes at 350F.

Casserole ready to eat

I really liked this dish. The couscous was moist, and the artichoke, feta cheese, tomato and basil went really nicely together. Comforting, filling dish with a nice combination of fresh flavors.