Garden Couscous Pie

Recipe Ingredients

		Coucous Crust
1 cup	237ml	Chicken or vegetable broth
1 cup	237ml	Couscous
2		Egg whites
2 tablespoons	30ml	Freshly-chopped parsley
1 1/2 teaspoons	7.5ml	Tabasco pepper sauce
		Vegetable Filling
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Red onion - halved, sliced (small)
1 tablespoon	15ml	Yellow squash - halved lengthwise, (medium)
		And sliced
1		Green bell pepper - seeded, and (medium)
		Cut thin strips
1 cup	62g / 2.2oz	Fresh corn kernels
1/2 lb	227g / 8oz	Mushrooms - sliced
1 lb	454g / 16oz	Garlic clove - minced (large)
4		Plum tomatoes - chopped
1 1/2 teaspoons	7.5ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dried basil leaves
2 cups	292g / 10oz	Shredded Monterey Jack cheese

Recipe Instructions

In medium saucepan, heat broth to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes; fluff with fork. Set aside to cool slightly.

Grease 9-inch pie plate. Toss couscous with egg whites, parsley and Tabasco sauce. Spread mixture into bottom and up sides of pie plate. Set aside.

Preheat oven to 350 degrees.

In 12-inch skillet, over medium heat, in hot oil, cook onion, squash, green pepper, corn, mushrooms and garlic about 5 minutes. Add tomatoes, Tabasco sauce, salt and basil; cook 5 minutes longer, stirring occasionally until liquid has evaporated.

Toss mixture with 1 1/2 cups cheese. Spoon mixture into couscous crust. Sprinkle with remaining 1/2 cup cheese. Bake 30 minutes or until crust is firm and cheese is melted.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.