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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Baked Couscous with Summer Squash and Herbs

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

Cooking Light JULY 2005

  • Yield: 6 servings (serving size: about 1 1/2 cups)

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

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.

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
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Baked Couscous with Summer Squash and Herbs recipe

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