Garden Couscous Pie

0 stars based on 0 votes.
0 ratings
Rate This Recipe


Couscous Crust

Vegetable Filling

  • 2 tablespoons olive oil
  • 1 small red onion, cut in half and sliced
  • 1 medium-size yellow squash, cut in half lengthwise and sliced
  • 1 medium-size green bell pepper, seeded and cut into thin strips
  • 1 cup fresh corn kernels
  • 1/2 pound mushrooms, sliced
  • 1 large garlic clove, minced
  • 4 plum tomatoes, chopped
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil leaves
  • 2 cups shredded Monterey Jack cheese (8 ounces), divided


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

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!