Baked Couscous With Summer Squash

Total Time
Prep 15 mins
Cook 35 mins

Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
  3. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
  4. Combine cheeses; set aside.
  5. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
  6. Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
  7. Top with remaining cheese mixture.
  8. Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.
Most Helpful

4 5

A very nice side dish to whatever else you want to make. It would go well with grilled meat or veggies or a roast. It would certainly serve as lunch all by itself since it has so many healthy ingredients built right in.

5 5

It's not that we're vegetarian, because we're not, but when I can (as with a recipe like this) I try to keep it non-meat in every way, so I did make the version with vegetable broth, & it was homemade, at that! Served this when my vegetarian son & DIL were over, & wasn't surprised when they enjoyed it as much as did the 2 of us! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]

We liked this dish as a side to a pork tenderloin we smoked in the stovetop smoker. I liked the cheesy flavor. I think I prefer my squash oven roasted or sauteed in a pan with herbs, but this was definitely worth a try. Thanks!