Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) can fat-free, less-sodium chicken broth, divided

  2. 3/4 cup uncooked couscous Cooking spray

  3. 2 cups sliced yellow squash (about 2 small)

  4. 1/2 cup sliced green onion s

  5. 2 tablespoons chopped fresh basil

  6. 1 tablespoon chopped fresh oregano

  7. 1 garlic clove, minced

  8. 1/4 cup (1 ounce) shredded fontina cheese

  9. 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

  10. 1/4 cup egg substitute

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preparation Preheat oven to 400°. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside. Combine fontina and Parmigiano-Reggiano; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400° for 35 minutes or until golden. Serve warm.


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