Baked Couscous With Summer Squash Recipe

Ingredients for Baked Couscous With Summer Squash

• Reduced Sodium Fat Free Chicken Broth
• 1 cup uncooked couscous
• Yellow Squash
• Green Onion
• Fresh Basil
• Fresh Oregano
• Garlic Clove
• Fontina Cheese
• Parmesan Cheese
• 1 large egg substitute (or 1 egg)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make Baked Couscous With Summer Squash

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring 1 cup of chicken or vegetable broth to a boil.
3. Gradually whisk in 1 cup uncooked couscous.
4. Remove from heat, cover, and let stand for 5 minutes.
5. Fluff couscous with a fork.
6. While couscous rests, heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
7. Add 2 medium summer squash (about 2 cups diced), 1/2 medium onion (1/2 cup chopped), 2 tablespoons chopped fresh basil, 1 teaspoon dried oregano, and 2 cloves garlic (minced).
8. Sauté for 3-5 minutes, or until squash is tender-crisp.
9. Set aside.
10. In a small bowl, combine 1/2 cup crumbled feta cheese and 1/4 cup grated Parmesan cheese.
11. In a large bowl, combine cooked couscous, sautéed squash mixture, and half of the cheese mixture.
12. Stir in 1/4 cup remaining broth, 1 large egg substitute (or 1 egg), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
13. Spoon the mixture into an 8x8-inch baking dish lightly coated with cooking spray.
14. Top with the remaining cheese mixture.
15. Bake for 25-35 minutes, or until golden brown and heated through. (Mine takes about 35 minutes).
16. Serve warm.