Baked Couscous Casserole With Broccoli and Chickpeas

This Baked Couscous Casserole With Broccoli and Chickpeas is an easy one-dish family meal that requires minimal prep and is ready in 30 minutes! Serve it as a delicious side dish or as a main entree! Easily customize it for meat-eaters or picky eaters.

One-dish meals are my favorite type of meal, especially as a busy mom, because they typically allow me to be more hands-off and require less cleanup.

I love that this couscous recipe is made in a baking dish so I can focus on a different task (like playing with my kids or getting a salad prepped) while it’s cooking in the oven.

My family also loves these other one-dish meals: Artichoke and Sun-Dried Tomato Pasta Recipe (Vegan) and Vegan One-Pot Tomato Vodka Pasta.

What You’ll Love About This Recipe

• Minimal Prep – The only chopping is of the onion and this is an optional ingredient! Otherwise, you just pour the ingredients into a bowl to mix and transfer to a baking dish.
• Easy –  This recipe requires just three easy steps!
• Customizable –  Serve this couscous casserole as a side dish or a main dish. You can customize it for kids and meat eaters (see ideas below!).

Recipe Ingredients

You’ll need the following ingredients to make this Couscous Bake:

Ingredient Notes

• Couscous: Use whole durum wheat couscous, not Israeli couscous (also known as pearl couscous).
• Olive Oil: I use olive oil instead of butter in the couscous, but feel free to use butter instead.
• Broccoli: I used frozen broccoli to save me time! You can use raw broccoli but will need to cook it in the microwave for about 4 minutes covered in water to help it soften a little before putting it in the oven.
• Onions: The onions are optional. Be sure to chop them very finely if using, so they won’t be as noticeable to little ones and to help them cook.

How to Make Couscous Casserole: STEP-BY-STEP

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

STEP 1: Mix ingredients in a bowl

In a large mixing bowl, mix uncooked couscous, broccoli, chickpeas, onion, vegetable broth, salt, and garlic powder.

STEP 2: Transfer to a baking dish

Pour the couscous mixture into a baking dish and spread it out evenly.

STEP 3: Top with cheese

Sprinkle shredded cheese over the couscous mixture.

STEP 4: Bake

Bake in the oven at 425 degrees Fahrenheit, uncovered, for 20-25 minutes. You should be able to fluff the couscous with a fork and the cheese should be melted.

Recipe Tips & Tricks

• Serving to kids – My kids typically do best when their food is deconstructed. Reserve some of the chickpeas and frozen broccoli for this recipe and serve them to your kids separately (obviously, heat the broccoli for them). When the couscous bake is done cooking, you can then scoop out some of the plain couscous to serve alongside the chickpeas and broccoli. You could add a quesadilla or avocado and some fruit on the side.
• Make it baby-friendly – I referred to Solid Starts when I began introducing solids to my kids. Their app was VERY helpful for baby-led weaning. Please check their app for age-appropriate recommendations for your child on how to serve the chickpeas and broccoli. I served this dish to my one-year-old who only had 4 teeth at the time by slightly smashing the chickpeas and cutting the broccoli into much smaller age-appropriate pieces for him. I love adding avocado and hemp hearts to this dish for little ones, too!

Storage & Reheating

• Fridge: Store leftovers in an air-tight container in the fridge for up to 3 days. 
• Freezer: Let the casserole cool completely and then transfer it to an air-tight freezer-safe container like my favorite, Souper Cubes Trays! Store the casserole in the freezer for up to 3 months. 
• Reheating: Thaw couscous in the fridge overnight and reheat it in the microwave until heated through.

Additions & Substitutions

Additions:

• Cooked Plant-Based Sausage: To add some more protein and a richer flavor to this recipe, you could add plant-based sausage (or real sausage if you eat meat). I would sauté the sausage first, then add it to the mixing bowl with the other ingredients.
• Hemp Hearts: You can top the dish with a sprinkle of hemp hearts after it’s done baking for some added nutrients.

Substitutions:

• Olive Oil: You can replace the olive oil with ghee or butter if you prefer.
• Vegetable Broth: If your diet allows, you can use chicken broth instead of vegetable broth.
• Broccoli: You could replace this with a different veggie such as frozen cauliflower.

What to Serve With Baked Couscous

• This couscous casserole can be served as a side or as a main dish!
• A side salad
• A protein in addition to the chickpeas, such as plant-based (or real) sausage, chicken thighs (if your diet allows), baked tofu with Italian seasoning, or lentils.
• Avocado

Frequently Asked Questions

Tools For This Recipe

• Mixing Bowl
• Baking Dish (get 20% off any Larder & Vine product using code: SUPERMOMEATS)
• Souper Cubes (if freezing)

I hope you love this Couscous Casserole! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!