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Receta Garden Couscous Pie
by Global Cookbook

Garden Couscous Pie
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  Raciónes: 8

Ingredientes

  • 1 c. Chicken or possibly vegetable broth
  • 1 c. Couscous
  • 2 x Egg whites
  • 2 Tbsp. Freshly-minced parsley
  • 1 1/2 tsp Tabasco pepper sauce
  • 2 Tbsp. Extra virgin olive oil
  • 1 sm Red onion halved, sliced
  • 1 med Yellow squash halved lengthwise, and sliced
  • 1 med Green bell pepper seeded, and cut thin strips
  • 1 c. Fresh corn kernels
  • 1/2 lb Mushrooms sliced
  • 1 lrg Garlic clove chopped
  • 4 x Plum tomatoes minced
  • 1 1/2 tsp Tabasco pepper sauce
  • 1 tsp Salt
  • 1 tsp Dry basil leaves
  • 2 c. Shredded Monterey Jack cheese

Direcciones

  1. In medium saucepan, heat broth to boiling. Stir in couscous; cover and remove from heat. Let stand 5 min; fluff with fork. Set aside to cold slightly.
  2. Grease 9-inch pie plate. Toss couscous with egg whites, parsley and Tabasco sauce. Spread mix into bottom and up sides of pie plate. Set aside.
  3. Preheat oven to 350 degrees.
  4. In 12-inch skillet, over medium heat, in warm oil, cook onion, squash, green pepper, corn, mushrooms and garlic about 5 min. Add in tomatoes, Tabasco sauce, salt and basil; cook 5 min longer, stirring occasionally till liquid has evaporated.
  5. Toss mix with 1 1/2 c. cheese. Spoon mix into couscous crust. Sprinkle with remaining 1/2 c. cheese. Bake 30 min or possibly till crust is hard and cheese is melted.
  6. This recipe yields 8 servings.