Baked Couscous With Summer Squash Recipe

Name: Baked Couscous With Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED; 3/4 cup uncooked couscous; 2 cups sliced yellow squash; 1/2 cup sliced green onion; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 1 garlic clove, minced; 1/4 cup shredded Fontina cheese; 1/4 cup grated parmesan cheese; 1/4 cup egg substitute; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED
3/4 cup uncooked couscous
2 cups sliced yellow squash
1/2 cup sliced green onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup shredded Fontina cheese
1/4 cup grated parmesan cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper

1
Preheat oven to 400u00b0F.
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; saute 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 400u00b0F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED, 3/4 cup uncooked couscous, 2 cups sliced yellow squash, 1/2 cup sliced green onion, and more.

Yes, Baked Couscous With Summer Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Couscous With Summer Squash

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