Garbanzo Bean And Vegetable Pie

  • on July 11, 2007
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Ingrients & Directions

2 c Seeded chopped tomatoes 1 cn (15oz) garbanzo beans,
1 1/2 c Thinly sliced yellow summer Rinsed and drained
Squash 1/2 c Shredded hard farmer cheese,
1 1/2 c Thinly sliced zucchini Divided
1 c Sliced fresh mushrooms 1 c Vegetable broth
1/2 c Chopped onion 1 c Uncooked couscous
1 ts Dried basil leaves 2 Egg whites
1/2 ts Salt, divided 1/4 c Snipped fresh parsley

Preheat oven to 350f. Spray a 10″ deep dish pie plate with cooking
spray; set aside.

In 3-quart saucepan, combine tomatoes, squashes, mushrooms, onions,
basil and 1/4 teaspoon salt. Cook over medium heat 8-10 minutes or
until vegetables are tender, stirring occasionally. Remove from heat.
Add beans and 1/4 cup cheese. Mix well; set aside.

In 1-quart saucepan, combine broth and remaining 1/4 teaspoon salt.
Bring to a boil. Stir in couscous, cover and remove from heat. Let
stand 5 minutes. Fluff couscous with a fork. Add egg whites and
parsley to couscous; mix well.

Using the back of a spoon, press couscous mixture into bottom and up
sides of prepared pie plate. Spoon vegetable mixture into couscous
crust. Bake 35-30 minutes or until crust is firm and filling is hot.
Sprinkle top of pie with remaining 1/4 cup cheese. Let stand until
cheese is melted. Serve hot in wedges. 6-8 servings.

Per serving: 255 calories, 14 g protein, 3 g fat (10%), 44 g
carbohydrate, 5 mg cholesterol, 561 mg sodium, 7 g fiber.

Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95

8 servings

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