Vegetarian Garden Couscous Pie

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Vegetarian Garden Couscous Pie

 

Couscous Crust:

1 cup vegetable broth

1 cup couscous

2 egg whites

2 tablespoons chopped fresh parsley

1 1/2 teaspoons Original TABASCO® brand Pepper Sauce

Vegetable Filling:

2 tablespoons olive oil

1 small red onion, cut in half and sliced

1 medium-size yellow squash, cut in half lengthwise and sliced

1 medium-size green bell pepper, seeded and cut into thin strips

1 cup fresh corn kernels

1/2 pound mushrooms, sliced

1 large garlic clove, minced

4 plum tomatoes, chopped

1 1/2 teaspoons Original TABASCO® brand Pepper Sauce

1 teaspoon salt

1 teaspoon dried basil leaves

2 cups shredded Monterey Jack cheese (8 ounces), divided

 

 

 

In a medium saucepan, heat broth to boiling. Stir in couscous; cover and remove

from heat. Let stand 5 minutes, then fluff with fork. Set aside to cool

slightly.

 

Grease a 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.

 

For vegetable filling, heat oil in a 12-inch skillet over medium heat; add

onion, squash, green pepper, corn, mushrooms, and garlic and cook about 5

minutes. Add tomatoes, TABASCO® Pepper Sauce, salt, and basil; cook 5 minutes

longer, stirring occasionally until liquid has evaporated.

 

Toss mixture with 1 1/2 cups of the cheese and spoon into couscous crust.

Sprinkle with remaining 1/2 cup cheese. Bake in a 350°F oven for 30 minutes or

until crust is firm and cheese is melted.

 

Makes 8 servings.

 

Source: PepperFest Recipes

Formatted by Chupa Babi: 03.09.08

 

Nutritional information per serving: 287 Calories, 14 g protein, 13 g fat, 580

mg sodium, 25 mg cholesterol

 

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