This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
3/4 cup uncooked couscous
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
How to Make It
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.
Even with a few substitutions I really enjoyed this recipe. Like another reviewer, I didn't have fontina so I replaced it with monterey jack. I also wasn't going to buy egg substitute for just one recipe so I used two egg whites, plus the zucchini looked better than the summer squash so I went it instead. I will definitely make again and next time I may throw in some asparagus as well.
I made this tonight with one little tweak: I used sharp cheddar in place of the fontina because I had all of the ingredients, and it would have been silly to go to the store just for a different kind of cheese. This was a delicious side dish, and a great way to use the summer squash and spring onions I had in my CSA this week. The cheese brought most of the flavor, so don't skip it, otherwise it will be bland. I thought the cheddar worked just fine in place of the fontina, though I'd imagine gouda would also give it a great flavor.
This was just delicious! I used an egg, rather than the egg substitute, and that didn't seem to make a difference. Next time I may add zucchini for additional flavor and color, but I will definitely make this again.
I was intrigued to combine squash with couscous and was thrilled with the results. It was light and flavorful with the fresh basil and oregano. I made the recipe exactly as it called for and served it with marinated steak tips and fresh sliced tomatoes in tarragon vinegar with alittle sugar and fresh basil. Parmesan sourdough bread rounded out the menu and the meal was very memorable. I will definitely make this again.
Well my end result looked good and pretty much just like the picture, but it was tasteless. I even added garlic and used nice spirng onions when sauteeing the squash. Perhaps some wine to add to simmer the squash mixture in for a bit. I also thought feta cheese would flavor it a ton more than the cheese called for. I really did not eat much of it and now I have a lot left over that i will probably throw away.
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