Garden couscous pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken or vegetable broth |
| 1 | cup | Couscous |
| 2 | Egg whites | |
| 2 | tablespoons | Fresh chopped parsley |
| 1½ | teaspoon | TABASCO pepper sauce |
| 2 | tablespoons | Olive oil |
| 1 | small | Red onion; cut in half, sliced |
| 1 | medium | Yellow squash; cut lengthwise in half and sliced |
| 1 | medium | Green bell pepper; seeded and cut into thin strips |
| 1 | cup | Fresh corn kernels |
| ½ | pounds | Mushrooms; sliced |
| 1 | large | Garlic clove; minced |
| 4 | Plum tomatoes; chopped | |
| 1½ | teaspoon | TABASCO pepper sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried basil leaves |
| 2 | cups | Shredded Monterey Jack cheese |
Directions
COUSCOUS CRUST
VEGETABLE FILLING
In medium saucepan, heat broth to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes; fluff with fork. Set aside to cool slightly.
Grease 9-inch pie plate. Toss couscous with egg whites, parsley and TABASCO sauce. Spread mixture into bottom and up sides of pie plate. Set aside.
Preheat oven to 350øF. In 12-inch skillet, over medium heat, in hot oil, cook onion, squash, green pepper, corn, mushrooms and garlic about 5 minutes. Add tomatoes, TABASCO sauce, salt and basil; cook 5 minutes longer, stirring occasionally until liquid has evaporated.
Toss mixture with 1½ cups cheese. Spoon mixture into couscous crust.
Sprinkle with remaining ½ cup cheese. Bake 30 minutes or until crust is firm and cheese is melted.
Makes 8 servings.
Nutritional information per serving: 287 Calories, 14 g protein, 13 g fat, 580 mg sodium, 25 mg cholesterol Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 8, 1998