| 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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