Recipe - Garden Couscous Pie

COUSCOUS CRUST
1 cup Chicken or vegetable broth
1 cup Couscous
2 Egg whites
2 tablespoon Fresh chopped parsley
1 One half teaspoon TABASCO pepper sauce

VEGETABLE FILLING
2 tablespoon Olive oil
1 small Red onion; cut in half,
cut or sliced up
1 md Yellow squash; cut
lengthwise in half and
cut or sliced up
1 md Green bell pepper; seeded
and cut into thin strips
1 cup Fresh corn kernels
One half pound Mushrooms; cut or sliced up
1 lg Garlic clove; minced
4 Plum tomatoes; chopped
1 One half teaspoon TABASCO pepper sauce
1 teaspoon Salt
1 teaspoon Dried basil leaves
2 cup Shredded Monterey Jack
cheese

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 9inch 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 350øF. In 12inch 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 One half cups cheese. Spoon mixture into couscous crust.
Sprinkle with remaining One half cup cheese. Bake 30 minutes or until crust is
firm and cheese is melted.

Makes 8 servings.

Nutritional information per serving: 287 Calories, 14 g protein, 13 g fat,
580 mg sodium, 25 mg cholesterol

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 8, 1998