Baked Couscous with Summer Squash and Herbs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 31%
  • Fat: 5.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.1g
  • Carbohydrate: 19.9g
  • Fiber: 2.2g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 351mg
  • Calcium: 112mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Couscous with Summer Squash and Herbs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy