| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Grains, Dairy | Tabasco | 8 | Servings | |
INGREDIENTS
| 1 | c | Chicken or vegetable broth |
| 1 | c | Couscous |
| 2 | Egg whites | |
| 2 | T | Fresh chopped parsley |
| 1 1/2 | t | TABASCO pepper sauce |
| 2 | T | Olive oil |
| 1 | Red onion, cut in half | |
| sliced | ||
| 1 | Yellow squash, cut | |
| lengthwise in half and | ||
| sliced | ||
| 1 | Green bell pepper, seeded | |
| and cut into thin strips | ||
| 1 | c | Fresh corn kernels |
| 1/2 | lb | Mushrooms, sliced |
| 1 | Garlic clove, minced | |
| 4 | Plum tomatoes, chopped | |
| 1 1/2 | t | TABASCO pepper sauce |
| 1 | t | Salt |
| 1 | t | Dried basil leaves |
| 2 | c | Shredded Monterey Jack |
| cheese |
INSTRUCTIONS
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
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