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 (14.5-ounce) can fat-free, lower-sodium chicken broth, divided; 1 cup uncooked couscous; Cooking spray; 2 cups sliced yellow squash (about 2 small); 1 garlic clove, minced; 1/2 cup sliced green onions; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 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 (14.5-ounce) can fat-free, lower-sodium chicken broth, divided
1 cup uncooked couscous
Cooking spray
2 cups sliced yellow squash (about 2 small)
1 garlic clove, minced
1/2 cup sliced green onions
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
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
Place 1 cup broth in a medium saucepan. Cover pan and bring to a boil. 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 heavily with cooking spray. Add squash and garlic; saute 2 minutes. Add onions, basil, and oregano; saute 2 minutes or until squash is tender. Remove from heat.
4
Combine cheeses in a small bowl. Add couscous and half of cheese mixture to squash mixture; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8inch square glass or ceramic baking dish lightly coated with cooking spray. Top with remaining half of cheese mixture.
5
Bake at 400u00b0 for 30 minutes or until golden. Serve warm.
6
Young Chefs can:
7
Wash squash
8
Pull basil and oregano leaves off stems
9
Measure cheeses
10
Older Chefs can:
11
Measure couscous
12
Help add couscous and cheese to squash mixture

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 (14.5-ounce) can fat-free, lower-sodium chicken broth, divided, 1 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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