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
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How to Make Baked Couscous With Summer Squash
- Preheat oven to 400°F (200°C).
- In a medium saucepan, bring 1 cup of chicken or vegetable broth to a boil.
- Gradually whisk in 1 cup uncooked couscous.
- Remove from heat, cover, and let stand for 5 minutes.
- Fluff couscous with a fork.
- While couscous rests, heat a large nonstick skillet over medium-high heat. Coat with cooking spray.
- 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).
- Sauté for 3-5 minutes, or until squash is tender-crisp.
- Set aside.
- In a small bowl, combine 1/2 cup crumbled feta cheese and 1/4 cup grated Parmesan cheese.
- In a large bowl, combine cooked couscous, sautéed squash mixture, and half of the cheese mixture.
- Stir in 1/4 cup remaining broth, 1 large egg substitute (or 1 egg), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spoon the mixture into an 8x8-inch baking dish lightly coated with cooking spray.
- Top with the remaining cheese mixture.
- Bake for 25-35 minutes, or until golden brown and heated through. (Mine takes about 35 minutes).
- Serve warm.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
8g
Carbs
6g
