Baked Couscous with Summer Squash and Herbs

Baked Couscous with Summer Squash and Herbs Recipe
This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.
6 servings (serving size: about 1 1/2 cups)

Ingredients

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1 (14-ounce) can fat-free, less-sodium chicken broth, divided
3/4 cup uncooked couscous
Cooking spray
2 cups sliced yellow squash (about 2 small)
1/2 cup sliced green onions
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup (1 ounce) shredded fontina cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 400°.

Bring 1 cup chicken 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 a fork.

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

Combine fontina and Parmigiano-Reggiano; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400° for 35 minutes or until golden. Serve warm.

Created date

June 2005

Nutritional Information

Calories 161
Caloriesfromfat 31 %
Fat 5.6 g
Satfat 1.9 g
Monofat 1.6 g
Polyfat 1.3 g
Protein 8.1 g
Carbohydrate 19.9 g
Fiber 2.2 g
Cholesterol 9 mg
Iron 0.8 mg
Sodium 351 mg
Calcium 112 mg