Baked Couscous With Summer Squash And Herbs Recipe

Name: Baked Couscous With Summer Squash And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) can fat-free, less-sodium chicken broth, divided; 3/4 cup uncooked couscous; Cooking spray; 2 cups sliced yellow squash (about 2 small); 1/2 cup sliced green onions; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 1 garlic clove, minced; 1/4 cup (1 ounce) shredded fontina cheese; 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese; 1/4 cup egg substitute; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 (14-ounce) can fat-free, less-sodium chicken broth, divided
3/4 cup uncooked couscous
Cooking spray
2 cups sliced yellow squash (about 2 small)
1/2 cup sliced green onions
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup (1 ounce) shredded fontina cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Preheat oven to 400u00b0.
2
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.
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 fontina and Parmigiano-Reggiano; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400u00b0 for 35 minutes or until golden. Serve warm.

180

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 13 ingredients. The key ingredients include: 1 (14-ounce) can fat-free, less-sodium chicken broth, divided, 3/4 cup uncooked couscous, Cooking spray, 2 cups sliced yellow squash (about 2 small), and more.

Yes, Baked Couscous With Summer Squash And Herbs 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 And Herbs

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