Baked Couscous Casserole with Summer Squash and Herbs

This is a great casserole for the summer time because it takes advantage of the summer veggies, but also because it can be assembled in advance and cooked at the last minute, plus it is healthy.  I always add shredded carrot and use some green squash too (for color…otherwise it is pretty much the same color). Using the Fontana cheese is a MUST. There isn’t much of it, but the flavor is so intense a little bit goes a long way.

1  (14-ounce) can fat-free, less-sodium chicken broth, divided
3/4  cup uncooked couscous
Cooking spray
2  cups sliced yellow squash (about 2 small)
1/2  cup sliced green onions
2  tablespoons chopped fresh basil
1  tablespoon chopped fresh oregano
1  garlic clove, minced
1/4  cup (1 ounce) shredded fontina cheese
1/4  cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4  cup egg substitute
1/4  teaspoon salt
1/4  teaspoon freshly ground black pepper

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.Yield: 6 servings (serving size: about 1 1/2 cups)

CALORIES 161(31% from fat); FAT 5.6g (sat 1.9g,mono 1.6g,poly 1.3g); PROTEIN 8.1g; CHOLESTEROL 9mg; CALCIUM 112mg; SODIUM 351mg; FIBER 2.2g; IRON 0.8mg; CARBOHYDRATE 19.9g


3 thoughts on “Baked Couscous Casserole with Summer Squash and Herbs

  1. Bek

    It could be. I get all the magazines and try a bunch of out of each issue. The stuff our family likes get handcopied into our family binder. I don’t always keep track of where it is from. Clearly i was not trying to pass it off as my own. This is just a site where we post our favorites. Either way it is a great casserole. We do prefer it with carrots and green squash for color. But it is a keeper.


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