Baked Couscous With Summer Squash

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Our family and friends love this low fat side dish. when i have a vegetarian here, i use vegetable broth instead of chicken. this recipe came from cooking light magazine.

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Steps

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Preheat oven to 400f.

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Bring 1 cup of broth to a boil in a medium saucepan.

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Gradually stir in uncooked couscous.

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Remove from heat.

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Cover and let stand 5 minutes.

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Fluff couscous with fork.

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Heat a large nonstick skillet over medium high heat.

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Coat pan with cooking spray.

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Add squash , onions , basil , oregano , and garlic.

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Saut 3 minutes or until squash is tender.

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Set aside.

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Combine cheeses.

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Set aside.

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Combine couscous , squash mixture , and half of cheese mixture in a large bowl.

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Stir in remaining broth , egg substitute , salt , and pepper.

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Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.

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Top with remaining cheese mixture.

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Bake at 400f for 25 to 35 minutes or until golden.

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Mine takes 35.

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Serve warm.

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Ingredients

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reduced-sodium fat-free chicken broth, couscous, yellow squash, green onion, fresh basil, fresh oregano, garlic clove, fontina cheese, parmesan cheese, egg substitute, salt, pepper