Baked Couscous with Summer Squash and Herbs Recipe

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Baked Couscous with Summer Squash and Herbs
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.8 Kcal (656 kJ)
Calories from fat 17.32 Kcal
% Daily Value*
Total Fat 1.92g 3%
Cholesterol 57.81mg 19%
Sodium 214.06mg 9%
Potassium 303.36mg 6%
Total Carbs 24.62g 8%
Sugars 5.76g 23%
Dietary Fiber 1.47g 6%
Protein 10.09g 20%
Vitamin C 5.2mg 9%
Iron 0.9mg 5%
Calcium 69.1mg 7%
Amount Per 100 g
Calories 124.86 Kcal (523 kJ)
Calories from fat 13.79 Kcal
% Daily Value*
Total Fat 1.53g 3%
Cholesterol 46.03mg 19%
Sodium 170.45mg 9%
Potassium 241.56mg 6%
Total Carbs 19.61g 8%
Sugars 4.59g 23%
Dietary Fiber 1.17g 6%
Protein 8.04g 20%
Vitamin C 4.1mg 9%
Iron 0.7mg 5%
Calcium 55mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
  • 4

Good Points

  • low fat,
  • saturated fat free

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