Garden Couscous Pie

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Ingredients

Couscous Crust

  • 1 cup chicken or vegetable broth
  • 1 cup couscous
  • 2 egg whites
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce

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

Preparation

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

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