Baked Couscous with Summer Squash and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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