Baked Couscous With Summer Squash - cooking recipe

Ingredients

14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED
3/4 cup uncooked couscous
2 cups sliced yellow squash
1/2 cup sliced green onion
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 garlic clove, minced
1/4 cup shredded Fontina cheese
1/4 cup grated parmesan cheese
1/4 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Preheat oven to 400\u00b0F.
Bring 1 cup of 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 fork.
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; saute 3 minutes or until squash is tender. Set aside.
Combine cheeses; set aside.
Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
Top with remaining cheese mixture.
Bake at 400\u00b0F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.