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

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.

threeovens September 28, 2013

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]

Sydney Mike September 19, 2011

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!

Dr. Jenny February 27, 2010

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