Garbanzo bean and vegetable pie

8 servings

Ingredients

Quantity Ingredient
2 cups Seeded chopped tomatoes
1½ cup Thinly sliced yellow summer
Squash
1½ cup Thinly sliced zucchini
1 cup Sliced fresh mushrooms
½ cup Chopped onion
1 teaspoon Dried basil leaves
½ teaspoon Salt, divided
1 can (15oz) garbanzo beans,
Rinsed and drained
½ cup Shredded hard farmer cheese,
Divided
1 cup Vegetable broth
1 cup Uncooked couscous
2 Egg whites
¼ cup Snipped fresh parsley

Directions

Preheat oven to 350f. Spray a 10" deep dish pie plate with cooking spray; set aside.

In 3-quart saucepan, combine tomatoes, squashes, mushrooms, onions, basil and ¼ teaspoon salt. Cook over medium heat 8-10 minutes or until vegetables are tender, stirring occasionally. Remove from heat.

Add beans and ¼ cup cheese. Mix well; set aside.

In 1-quart saucepan, combine broth and remaining ¼ teaspoon salt.

Bring to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous with a fork. Add egg whites and parsley to couscous; mix well.

Using the back of a spoon, press couscous mixture into bottom and up sides of prepared pie plate. Spoon vegetable mixture into couscous crust. Bake 35-30 minutes or until crust is firm and filling is hot.

Sprinkle top of pie with remaining ¼ cup cheese. Let stand until cheese is melted. Serve hot in wedges. 6-8 servings.

Per serving: 255 calories, 14 g protein, 3 g fat (10%), 44 g carbohydrate, 5 mg cholesterol, 561 mg sodium, 7 g fiber.

Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-24-95

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