Directions:
- Mix 1 tbsp butter with leftover Couscous
- (note: the leftover couscous used was originally cooked in vegetable broth with white wine and lemon juice with chives).
- Dump the couscous into an 8 pie plate. Press it down and up the sides of the dish.
- Saute the onion and garlic in a little olive oil (note: if you are substituting regular garlic, DO NOT use 25 cloves. Wild Garlic is much milder. I would suggest maybe 2 cloves, and I would mince them).
- Spoon onions and garlic into the couscous crust.
- Mix together the milk, eggs, Dijon, 1/4 of the Parmesan, and salt and pepper. Pour over the pie.
- Top with tomato slices, then remaining Parmesan, Mozzarella and cilantro. Bake at 350F for about 45 minutes, or until set and the edges have started to brown.
- Serve small wedges as a side dish, or with a salad for lunch or brunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.74 Kcal (1615 kJ) | ||
| Calories from fat | 93.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Cholesterol | 96.81mg | 32% | |
| Sodium | 297.61mg | 12% | |
| Potassium | 335.28mg | 7% | |
| Total Carbs | 54.26g | 18% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 18.48g | 37% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 285.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 192.74 Kcal (807 kJ) | ||
| Calories from fat | 46.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 16% | |
|---|---|---|---|
| Cholesterol | 48.37mg | 32% | |
| Sodium | 148.7mg | 12% | |
| Potassium | 167.53mg | 7% | |
| Total Carbs | 27.11g | 18% | |
| Sugars | 1.95g | 16% | |
| Dietary Fiber | 2.09g | 17% | |
| Protein | 9.23g | 37% | |
| Vitamin C | 4.3mg | 14% | |
| Iron | 0.7mg | 8% | |
| Calcium | 142.8mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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