Baked Couscous With Summer Squash And Herbs

• 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

1. Preheat oven to 400u0b0.
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; saute 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 400u0b0 for 35 minutes or until golden. Serve warm.

chicken broth, couscous, cooking spray, green onions, fresh basil, fresh oregano, garlic, fontina cheese, cheese, egg substitute, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/baked-couscous-with-summer-squash-herbs (may not work)