Baked Couscous with Summer Squash and Herbs

By gina62_cooks

Ingredients

• 1 (14 oz) can chicken broth, divided
• 3/4 cup uncooked couscous
• 2 cups sliced yellow squash
• 1/2 cup sliced green onions
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh oregano
• 1 minced garlic clove
• 1/4 cup shredded fontina cheese
• 1/4 cup grated Parmegiano-Reggiano cheese
• 1 egg
• 1/4 tsp salt
• 1/4 tsp black pepper

Details

Servings 6

Preparation

Step 1

Heat oven to 400.
Bring 1 cup of chicken broth to a boil in medium saucepan. Gradually stir in couscous. Remove form heat; cover and let stand 5 minutes. Fluff with a fork.
Heat large skilled over medium-high heat. Coat with cooking spray; add squash onions, basil, oregano and garlic; saute 3 minutes or til squash is tender. Set aside.
Combine cheeses; set aside.
Combine couscous, squash mix, and 1/2 cheese mix in large bowl. Stir in remaining chicken broth, egg, salt and pepper. Spoon into 8x8 inch dish coated with cooking spray. Top with remaining cheese mix. Bake for 35 minutes.