Garden Couscous Pie

Photo: flickr user avlxyz

Ingredients

1 cup Chicken or vegetable broth

1 cup Couscous

2 Egg whites

2 tablespoons Freshly-chopped parsley

1 1/2 teaspoons Tabasco pepper sauce

2 tablespoons Olive oil

1 small Red onion halved, sliced

1 medium Yellow squash halved lengthwise,

and sliced

1 medium Green bell pepper seeded, and

cut thin strips

1 cup Fresh corn kernels

1/2 pound Mushrooms sliced

1 lrg Garlic clove minced

4 Plum tomatoes chopped

1 1/2 teaspoons Tabasco pepper sauce

1 teaspoon Salt

1 teaspoon Dried basil leaves

2 cups Shredded Monterey Jack cheese

Preparation

In medium saucepan, heat broth to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes; fluff with fork. Set aside to cool slightly.

Grease 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.

Preheat oven to 350 degrees.

In 12-inch skillet, over medium heat, in hot oil, cook onion, squash, green pepper, corn, mushrooms and garlic 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 cheese. Spoon mixture into couscous crust. Sprinkle with remaining 1/2 cup cheese. Bake 30 minutes or until crust is firm and cheese is melted.

This recipe yields 8 servings.