Couscous Dinner Pie

[Guest guest]

Couscous Dinner Pie

 

Couscous Crust:

1 cup vegetable broth

1 cup couscous

2 egg whites

2 tablespoons chopped fresh parsley

1 1/2 teaspoons Hot 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 HotPepper Sauce

1 teaspoon salt

1 teaspoon dried basil leaves

2 cups shredded 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

hot pepper sauce (like 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, 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.

 

 

 

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[Guest guest]

This sure sound delicious. Thanks for sharing it.

Judy