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

Related recipes