Baked Couscous With Summer Squash

Total Time
50mins
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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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.