Garden Couscous Pie
By: Anonymous
Published: Friday, December 11, 2009 - 12:19am

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.