Baked Couscous With Summer Squash

Name: Baked Couscous With Summer Squash
Ingredients: 14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED; 3/4 cup uncooked couscous; 2 cups sliced yellow squash; 1/2 cup sliced green onion; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 1 garlic clove, minced; 1/4 cup shredded Fontina cheese; 1/4 cup grated parmesan cheese; 1/4 cup egg substitute; 1/4 teaspoon salt; 1/4 teaspoon pepper

12 ingredients

8 steps

Ingredients

14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED
3/4 cup uncooked couscous
2 cups sliced yellow squash
1/2 cup sliced green onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup shredded Fontina cheese
1/4 cup grated parmesan cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

Preheat oven to 400°F.
2

Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
3

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; saute 3 minutes or until squash is tender. Set aside.
4

Combine cheeses; set aside.
5

Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
6

Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
7

Top with remaining cheese mixture.
8

Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.