Vegetarian : Garden Couscous Pie

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

• 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 Original TABASCO® brand Pepper 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