Include in Print View:

Vegetable Couscous Pie – Country Living

Vegetable Couscous Pie - Country Living recipe image
This savory pie features a hearty filling of sautéed onions, mushrooms, carrots, and zucchini combined with couscous and Jarlsberg cheese. Bound with eggs and baked until set, it offers a comforting, home-style meal that is both vegetarian and gluten-free. Perfect for weeknight dinners, this dish delivers rich flavors and a satisfying texture in every slice.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1623.7
Dietary: Gluten-free, Vegetarian
Description
This savory pie features a hearty filling of sautéed onions, mushrooms, carrots, and zucchini combined with couscous and Jarlsberg cheese. Bound with eggs and baked until set, it offers a comforting, home-style meal that is both vegetarian and gluten-free. Perfect for weeknight dinners, this dish delivers rich flavors and a satisfying texture in every slice.
Ingredients
  • 2 lg Onions 2 lg Eggs
  • 2 tablespoons Butter
  • 1/4 teaspoons Salt
  • 1/2 lbs Mushrooms, halved
  • 1/4 teaspoons Ground black pepper
  • 3 cloves Garlic, chopped
  • 1/4 cups Chopped fresh basil
  • 1 lbs Carrots, peeled Basil Tomato Sauce (recipe
  • 2 small Zucchini, ends trimmed off -follows)
  • 1 cups Couscous Fresh basil sprigs (opt.)
  • 1/2 lbs Jarlsberg cheese, cut into Fresh baby carrots (opt.)
Directions
  1. 1
    large chunks 1.
  2. 2
    Cut onions into wedges that will fit through the feed tube of the food processor.
  3. 3
    In food processor fitted with coarse shredding blade, shred the onions.
  4. 4
    In large skillet, melt butter over medium heat.
  5. 5
    Add onions and saute 1 minute.
  6. 6
    Cover and cook 5 minutes.
  7. 7
    Meanwhile, in same processor fitted with shredding blade, shred mushrooms.
  8. 8
    Add mushrooms and garlic to onions and saute until mushrooms soften slightly.
  9. 9
    Cover and cook 5 minutes.
  10. 10
    Meanwhile, cut carrots and zucchini into pieces that will fit the food processor's feed tube.
  11. 11
    Shred the carrots and add to onion-mushroom mixture.
  12. 12
    Cover and cook 1 minute.
  13. 13
    Shred zucchini and add to vegetable mixture.
  14. 14
    Cover and cook 5 minutes or until all vegetables are wilted.
  15. 15
    Stir couscous into vegetables; cover and remove from heat.
  16. 16
    Let stand 10 to 15 minutes or until couscous absorbs all the liquid and the grains have softened, stirring twice while it stands.
  17. 17
    Meanwhile, in same processor, coarsely shred cheese.
  18. 18
    In small bowl, with fork, beat eggs, salt, and pepper.
  19. 19
    Generously grease a 9-inch pie plate.
  20. 20
    (If reheating pie later in a microwave, use a microwavesafe pie plate.) Heat oven to 350'F.
  21. 21
    Uncover vegetable couscous and fluff with fork to
  22. 22
    allow mixture to
  23. 23
    cool enough so that the eggs do not
  24. 24
    cook when they are stirred in.
  25. 25
    Stir seasoned eggs into couscous until well blended.
  26. 26
    Re

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1623.7kcal
% Daily Value *
Total Fat 104.4g161%
Saturated Fat 63.2g316%
Cholesterol 262.0mg88%
Sodium 1286.1mg54%
Total Carbohydrate 142.9g48%
Dietary Fiber 25.9g104%
Sugars 42.7g
Protein 39.1g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baby, baking, basil, black, blending, boiling, butter, carrots, cheese, chopped, country, couscous, cut, eggs, ends, follows, fresh, garlic, ground
Read it online: https://www.chefs-mate.com/recipe/vegetable-couscous-pie-country-living/