Seven Vegetable Casserole With Couscous Crust Recipe
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Ingredients
1 1/2 cups low sodium chicken broth
1 cup couscous or yellow cornmeal
1 can low sodium tomatoes, chopped, with their juice
1 medium size yellow onion, sliced thin
4 medium size mushrooms, sliced thin
1 small sweet red or green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
1 medium size yellow squash sliced thin
2 medium size carrots, peeled and sliced thin
1 cup small broccoli florets
1/2 cup cooked and drained chick peas
1 1/2 teaspoons dried basil, crumbled
1/4 teaspoon black pepper
Directions
Preheat the oven to 350 F.
In a medium size heavy saucepan over moderately high heat, bring the chicken broth to a boil about 5 minutes.
Remove the saucepan from the heat, add the couscous, and stir constantly with a fork or whisk until the mixture is thick about 5 minutes.
Grease a round 2 quart casserole and spoon the couscous into it.
Using a large serving spoon or wet hands, push and flatten the couscous up the sides to within 1/2 inch of the rim.
Set aside.
In a medium size saucepan over moderately low heat, bring the tomatoes to a simmer about 6 minutes.
Add the onion, mushrooms, red pepper, yellow squash, carrots, broccoli, chick peas, basil, and black pepper.
Cover and simmer for 5 minutes or until the vegetables are tender but still crisp.
Spoon the vegetables into the casserole, cover with aluminum foil, and bake for 1 hour.
In a medium size heavy saucepan over moderately high heat, bring the chicken broth to a boil about 5 minutes.
Remove the saucepan from the heat, add the couscous, and stir constantly with a fork or whisk until the mixture is thick about 5 minutes.
Grease a round 2 quart casserole and spoon the couscous into it.
Using a large serving spoon or wet hands, push and flatten the couscous up the sides to within 1/2 inch of the rim.
Set aside.
In a medium size saucepan over moderately low heat, bring the tomatoes to a simmer about 6 minutes.
Add the onion, mushrooms, red pepper, yellow squash, carrots, broccoli, chick peas, basil, and black pepper.
Cover and simmer for 5 minutes or until the vegetables are tender but still crisp.
Spoon the vegetables into the casserole, cover with aluminum foil, and bake for 1 hour.
