Chili-Cheese Couscous Bakes

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This dish was inspired by my craving for macaroni and cheese, having no actual macaroni in the house, and wanting to make a dish that would coincide with the theme of the month–spices. Use your chili or chile powder of choice! Happy Tuesday!!! 😀

Chili-Cheese Couscous Bakes

(Printable Recipe)

Veggies Ingredients:

½ yellow onion-diced

2 cups baby arugula—roughly chopped

2 cloves garlic—minced

3 cups sliced mushrooms

2 tablespoons olive oil



Cheese Sauce Ingredients:

2 tablespoons Earth Balance

2 tablespoons flour

¼ cup half and half

1 ½ cups cheese (I used a combination of sharp cheddar and munster)

2 cups milk (of choice)



1 tablespoon chili powder

Couscous Ingredients:

1 cup vegetable broth

½ teaspoon chili powder

1 teaspoon olive oil



1 cup whole wheat couscous


*Preheat oven to 350 degrees F. Butter 8 small ramekins. Set aside.

* Add 2 tablespoons olive oil to sauté pan. Add onion and sauté 10 minutes. Add mushrooms. Saute until mushroom are just soft. Add garlic and arugula. Saute 2 minutes Add pinch of salt and pepper. Set aside.

*Add Earth Balance to medium sized sauce pan and heat over medium low. When melted and light brown add flour and cook (stirring constantly) until mixture is chestnut brown. Whisk in half and half, and milk, until smooth. Add cheese. Stir occasionally until cheese is melted. Add chili powder, dash salt and pepper. Stir and set aside.

*Bring broth to a boil with olive oil, salt, pepper, and chili powder. Once boiling, stir in couscous. Turn off heat. Cover. Let stand 5 minutes. Fluff with fork.

*In a large bowl, mix veggies, cheese sauce, and couscous. Split mixture between ramekins. Cover each ramekin with foil. Bake covered for 20 minutes. Remove foil and serve warm.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. ::drools:: Never had cous cous bake like this before. I’ve got to try it sometime. Thanks for the inspiration! =]

  2. Honestly, I have cooked couscous because we eat right all the time. Now it seems I should try and these are beautifully prepared with the mushrooms, what more can I say except that its one of the healthiest recipe.

  3. Wow…this looks so comforting and delicious!! Well done my friend.

  4. I love how they are individual sized, look so delicious 😀

    Choc Chip Uru

  5. Oh that looks so good! I love individual servings. Makes things so easy!

  6. I love the inspiration! And all of those veggies mixed in… I love the earthiness of mushrooms with cheese!

  7. This is a dish I would love to try. The recipe sounds so good!

  8. You really know how to make a girl hungry… Dont you??? 😉
    I am also digging the fact that these couscous bakes are individual sized… Anything individual sized is so cute!

  9. I can’t even tell you how often I make couscous–it’s often! This is a great different use for it.

  10. Very nice and creative idea…looks like cheesy heaven!

  11. Oh my goodness, Tiff! This is so drool worthy! Haven’t craved for couscous the way I am craving now after seeing your photos!

  12. Tiffany, thank you. This is a dish I can sneak past my couscous-hating husband!

  13. Yes please!

  14. these look awesome – so cheesy and gooey and delicious!

  15. This sounds fantastic! I am going to have to give this one a try.

  16. Oh yes I would like a bowl of that for supper. Yum!

  17. How creative! This sounds so good Tiff =)

  18. OMG! Do you think Daiya can handle this? I’m giving it a try!

    • HECK to the yeah! 😀

  19. Thanks for the comments everyone!

  20. This is a fantastic idea. I love this recipe!

  21. Saw this on Foodista also. Good to see you there.