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Baked Couscous with Summer Squash and Herbs Recipe | MyRecipes - PCOS-Friendly Recipe

Baked Couscous with Summer Squash and Herbs Recipe | MyRecipes
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Joanne Weir This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
  • 3/4 cup uncooked couscous
  • Cooking spray
  • 2 cups sliced yellow squash (about 2 small)
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 garlic clove, minced
  • 1/4 cup (1 ounce) shredded fontina cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 cup egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

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

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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