| 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 |
tb |
Fresh chopped parsley |
| 1 1/2 |
ts |
TABASCO pepper sauce |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Red onion; cut in half, sliced |
| 1 |
md |
Yellow squash; cut lengthwise in half and sliced |
| 1 |
md |
Green bell pepper; seeded and cut into thin strips |
| 1 |
c |
Fresh corn kernels |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
lg |
Garlic clove; minced |
| 4 |
|
Plum tomatoes; chopped |
| 1 1/2 |
ts |
TABASCO pepper sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried basil leaves |
| 2 |
c |
Shredded Monterey Jack cheese |
INSTRUCTIONS
COUSCOUS CRUST
VEGETABLE FILLING
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 350°F. 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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 8, 1998
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