Garden Couscous Pie

Title:
Garden Couscous Pie

Yield:
8 Servings

Categories:
Tabasco




Ingredients:




-------------------------------COUSCOUS
CRUST-------------------------------


     1 c  Chicken or vegetable broth


     1 c  Couscous


     2    Egg whites


     2 tb Fresh chopped parsley


 1 1/2 ts TABASCO pepper sauce





-----------------------------VEGETABLE
FILLING-----------------------------


     2 tb Olive oil


     1 sm Red onion; cut in half,


          -sliced


     1 md Yellow squash; cut


          -lengthwise in half and


          -sliced


     1 md Green bell pepper; seeded


          -and cut into thin strips


     1 c  Fresh corn kernels


   1/2 lb Mushrooms; sliced


     1 lg Garlic clove; minced


     4    Plum tomatoes; chopped


 1 1/2 ts TABASCO pepper sauce


     1 ts Salt


     1 ts Dried basil leaves


     2 c  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 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?F. 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.


 


 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 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 8, 1998