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Baked Couscous with Summer Squash and Herbs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: about 1 1/2 cups)
This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.