Email to Harper      

Couscous-Crusted Vegetable Tart

Source of Recipe

?


List of Ingredients

Nice company fare!
1 C Water
2/3 C Couscous
3/4 t dried Marjoram leaves
1/4 t Salt
2 t Olive Oil
1 small Onion, finely chopped
2 C sliced Mushrooms
1 C fresh green Peas
1 7 oz jar Roasted and Sweet Red Peppers, drained and chopped
1/4 C skim Milk
2 large Eggs
1 C shredded Jarlsberg Cheese



Recipe

1. In a 1-quart saucepan, heat water to boiling; stir in couscous, 1/4 t marjoram, and the salt. Remove from heat, cover tightly, and set aside 5 minutes or until coucscous is tender.

2. Meanwhile, lightly oil a 9-inch springform pan. Spread couscous mixture in bottom of pan and, with fork, press into an even layer. Set couscous crust aside.

3. In large skillet, heat 2 teaspoons olive oil over meidum heat. Add onion and saute 2 minutes. Stir in mushrooms and the remaining 1/2 t marjoram; cover and cook 5 minutes, stirring occasionally. Add peas, cover, and cook 3 minutes. Remove from heat, stir in peppers, and set aside to cool
slightly.

4. Heat oven to 350°. In a 1-cup measuring cup, beat together milk and eggs until blended; stir into vegetable mixture along with cheese.

5. Spread vegetable-and-cheese mixture over couscous in pan. Place pan on rimmed baking sheet and bake 20 to 25 minutes or until tart is firm in center. Cool tart in pan 10 minutes. Remove side of pan from tart. Cut and
serve warm. Serves 6.

Per Serving: Protein: 12 grams; fat: 6 grams; Carbohydrate: 31 grams; fiber:
2 grams; sodium: 350 milligrams; cholesterol: 10 milligrams; calories: 227.

NOTES: Pressed into the bottom of a cake pan, cooked couscous provides a healthy, easy-to-prepare alternative to a more traditional pastry crust. If desired, the crust can be made ahead, then covered and refrigerated.