Baked Couscous with summer squash and herbs

Baked Couscous with Summer Squash and Herbs
Yield
6 servings (serving size: about 1 1/2 cups)
Ingredients
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
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.
Nutritional Information
Calories:
161 (31% from fat)
Fat:
5.6g (sat 1.9g,mono 1.6g,poly 1.3g)
Protein:
8.1g
Carbohydrate:
19.9g
Fiber:
2.2g
Cholesterol:
9mg
Iron:
0.8mg
Sodium:
351mg
Calcium:
112mg
Joanne Weir, Cooking Light, JULY 2005