Recipe: Garden Couscous Pie
For 8 Persons
Category: Tabasco
-------------------------------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 350øF. 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
-----
back