Herbed Baked Couscous with Summer Squash and Cheese
Brighten up your meal with this Herbed Baked Couscous featuring tender summer squash, fragrant herbs, and a delightful blend of cheeses. This healthy side dish is perfect for summer gatherings or weeknight dinners, and it caters effortlessly to vegetarians when you opt for vegetable broth. With a comforting mix of flavors and textures, it's sure to be a hit at your table, enjoyed by family and friends alike. Whether as a side or a main vegetarian dish, this recipe brings a taste of summer right to your kitchen!
6
Servings
N/A
Calories
12
Ingredients
Ingredients
Reduced-sodium fat-free chicken broth or vegetable broth
14 ounces (divided)
Uncooked couscous
3/4 cup (uncooked)
Yellow squash
2 cups (sliced)
Green onion
1/2 cup (sliced)
Fresh basil
2 tablespoons (chopped)
Fresh oregano
1 tablespoon (chopped)
Garlic
1 clove (minced)
Fontina cheese
1/4 cup (shredded)
Parmesan cheese
1/4 cup (grated)
Egg substitute
1/4 cup (liquid)
Salt
1/4 teaspoon
Pepper
1/4 teaspoon
Instructions
1
Preheat your oven to 400°F (205°C).
2
In a medium saucepan, bring 1 cup of the broth to a rolling boil. Gradually stir in the uncooked couscous. Remove from heat, cover the pan, and let it stand for 5 minutes. After 5 minutes, fluff the couscous with a fork to separate the grains.
3
While the couscous is resting, heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray. Add the sliced yellow squash, green onions, chopped basil, chopped oregano, and minced garlic. Sauté for about 3 minutes, or until the squash becomes tender. Once cooked, set the vegetable mixture aside.
4
In a bowl, combine the Fontina and Parmesan cheeses and set aside half for topping later.
5
In a large mixing bowl, combine the fluffy couscous, sautéed squash mixture, and half of the cheese mixture. Stir in the remaining broth, egg substitute, salt, and pepper until all ingredients are well combined.
6
Transfer the couscous mixture into a lightly greased 8x8-inch baking dish, spreading it evenly.
7
Sprinkle the reserved cheese mixture on top of the couscous.
8
Bake in the preheated oven for 25 to 35 minutes, or until the top is golden brown. (Note: Baking time may vary; mine typically takes about 35 minutes.)
9
Serve warm and enjoy your flavorful baked couscous!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Baked Couscous with Summer Squash and Cheese?
It is a bright and healthy side dish featuring tender summer squash, fragrant herbs, and a blend of Fontina and Parmesan cheeses.
Is this recipe vegetarian?
Yes, this recipe is vegetarian if you choose to use vegetable broth instead of chicken broth.
What type of squash is used in this recipe?
The recipe specifically calls for 2 cups of sliced yellow squash.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 205 degrees Celsius.
How long should the couscous stand after being added to the broth?
The couscous should stand covered for 5 minutes after being added to the boiling broth.
What herbs are needed for this dish?
The recipe uses fresh basil and fresh oregano.
What kind of cheeses are used?
The recipe uses a combination of shredded Fontina cheese and grated Parmesan cheese.
How long should the squash be sautéed?
The squash, along with green onions and herbs, should be sautéed for about 3 minutes until tender.
What size baking dish is required?
An 8x8-inch baking dish is recommended for this recipe.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the total baking time?
The dish should be baked for 25 to 35 minutes until the top is golden brown.
How do I prepare the garlic?
One clove of garlic should be minced before being sautéed with the vegetables.
Is there a specific way to fluff the couscous?
Yes, you should use a fork to fluff the grains and separate them after the standing time.
What acts as the binder in this baked dish?
A 1/4 cup of liquid egg substitute is used as a binder for the mixture.
How much couscous is required?
The recipe calls for 3/4 cup of uncooked couscous.
Should the baking dish be prepared beforehand?
Yes, the 8x8-inch baking dish should be lightly greased before transferring the mixture into it.
How much cheese is used as a topping?
Half of the combined cheese mixture (Fontina and Parmesan) is reserved and sprinkled on top before baking.
Can I use fresh oregano?
Yes, the recipe specifically calls for 1 tablespoon of chopped fresh oregano.
How many green onions are needed?
You will need 1/2 cup of sliced green onions.
What is the amount of salt and pepper?
The recipe uses 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
What category does this recipe fall under?
This recipe is categorized under Grains.
Can this be served as a main dish?
Yes, it can be enjoyed as a side dish or as a main vegetarian dish.
How do I know when the dish is finished baking?
It is ready when the top of the couscous mixture has turned golden brown.
Should I use all the broth for the couscous?
No, 1 cup of broth is used to boil the couscous, and the remaining broth is stirred into the mixture later.
What is the texture of the finished dish?
It features a comforting mix of fluffy couscous and tender vegetables with a golden cheese crust.
Is this a low-fat recipe?
Yes, it is tagged as low fat and uses fat-free broth and egg substitute.
How should the basil be prepared?
2 tablespoons of fresh basil should be chopped.
Can I use fat-free chicken broth?
Yes, reduced-sodium fat-free chicken broth is a suggested ingredient.
When should the dish be served?
It is best served warm.
How many ingredients are in this recipe?
There are 12 ingredients total including seasonings.