Garden Couscous Pie


Photo: flickr user avlxyz

Tags:

sidedish
tobasco
pies
sauce
vegetable

Yield:

8.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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Ingredients

1 cup Chicken or vegetable broth
1 cup Couscous
2 Egg whites
2 tablespoons Freshly-chopped parsley
1 1/2 teaspoons Tabasco pepper sauce
2 tablespoons Olive oil
1 small Red onion halved, sliced
1 medium Yellow squash halved lengthwise,
and sliced
1 medium Green bell pepper seeded, and
cut thin strips
1 cup Fresh corn kernels
1/2 pound Mushrooms sliced
1 lrg Garlic clove minced
4 Plum tomatoes chopped
1 1/2 teaspoons Tabasco pepper sauce
1 teaspoon Salt
1 teaspoon Dried basil leaves
2 cups Shredded Monterey Jack cheese

Preparation

1
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.
2
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.
3
Preheat oven to 350 degrees.
4
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.
5
Toss mixture with 1 1/2 cups cheese. Spoon mixture into couscous crust. Sprinkle with remaining 1/2 cup cheese. Bake 30 minutes or until crust is firm and cheese is melted.
6
This recipe yields 8 servings.

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