The best delicious Garden Couscous Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Garden Couscous Pie recipe today!
Hello my friends, this Garden Couscous Pie recipe will not disappoint, I promise! Made with simple ingredients, our Garden Couscous Pie is amazingly delicious, and addictive, everyone will be asking for more Garden Couscous Pie.
What Makes This Garden Couscous Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Garden Couscous Pie.
Ready to make this Garden Couscous Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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 350F. 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 ksonness@suffolk.lib.ny.us
Yields
8 Servings
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