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Garden Couscous Pie
Zutaten für 8 Portionen	Menge anpassen
die Zutaten:
Couscous Crust
1 Tasse	Chicken or vegetable broth
1 Tasse	Couscous
2	egg whites
2 Esslöffel	parsley fresh chopped
1 1/2 Teelöffel	tabasco pepper sauce
Vegetable Filling
2 Esslöffel	olive oil
1 klein	Red onion; cut in half, sliced
1 mittel	Yellow squash; cut lengthwise in half and sliced
1 mittel	Green bell pepper; seeded and cut into thin strips
1 Tasse	corn kernels fresh
1/2 x ca. 450 g	mushrooms sliced
1 gross	cloves garlic minced
4	Plum tomatoes chopped
1 1/2 Teelöffel	tabasco pepper sauce
1 Teelöffel	salt
1 Teelöffel	basil leaves dried
2 Tasse	monterey jack cheese shredded
die Zubereitung:
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. 580 mg sodium, 25 mg cholesterol

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