In a medium saucepan, heat broth to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes, then fluff with fork. Set aside to cool slightly.
Grease a 9-inch pie plate. Toss couscous with egg whites, parsley and TABASCO® Sauce. Spread mixture into bottom and up sides of pie plate. Set aside.
For vegetable filling, heat oil in a 12-inch skillet over medium heat; add onion, squash, green pepper, corn, mushrooms, and garlic and cook about 5 minutes. Add tomatoes, TABASCO® Sauce, salt, and basil; cook 5 minutes longer, stirring occasionally until liquid has evaporated.
Toss mixture with 1 1/2 cups of the cheese and spoon into couscous crust. Sprinkle with remaining 1/2 cup cheese. Bake in a 350°F oven for 30 minutes or until crust is firm and cheese is melted.
Makes 8 servings.
Nutritional information per serving: 287 Calories, 14 g protein, 13 g fat, 580 mg sodium, 25 mg cholesterol