Baked Couscous with Summer Squash and Herbs

Baked Couscous with Summer Squash and Herbs
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup (1 ounce) shredded fontina cheese
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • ¼ cup egg substitute
  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • ½ cup sliced green onions
  • + 19 more ingredients
    • ¾ cup uncooked couscous
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
    • ¾ cup uncooked couscous
    • 2 cups sliced yellow squash (about 2 small)
    • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
    • 1 tablespoon chopped fresh oregano
    • 2 tablespoons chopped fresh basil
    • Cooking spray
    • ¼ teaspoon salt
    • 2 tablespoons chopped fresh basil
    • Cooking spray
    • 1 tablespoon chopped fresh oregano
    • 1 garlic clove, minced
    • ¼ teaspoon salt
    • 2 cups sliced yellow squash (about 2 small)
    • ¼ cup (1 ounce) shredded fontina cheese
    • ¼ cup egg substitute
    • ½ cup sliced green onions

Preheat oven to 400°. Bring 1 cup chicken 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 a fork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add squash, onions, b...

View full recipe at My Recipes

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