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Cut zucchini, yellow squash, and peppers into bite-sized chunks. Dice red onion. Drain and
rinse chick peas. Drain artichoke hearts.
Combine broth, 1 tablespoon chipotle sauce, and 1/4 teaspoon salt in a pot. Heat to boiling, stir in couscous, cover, and remove from heat. Let stand 5 minutes.
Meanwhile, heat oil in sauté pan over medium-high heat. Add zucchini, yellow squash, red onion, peppers, and 1/4 teaspoon salt. Sauté about 5 minutes until vegetables are tender-crisp. Stir in remaining 1 tablespoon chipotle sauce.
Heat oven to 350°. Combine couscous, vegetable mixture, chick peas, artichoke hearts, and shredded cheese in an oiled casserole dish (you may need two). Bake 20 minutes.
Makes 6 servings.
235 calories per serving.
* Amount of chipotle sauce was determined using Bufalo brand sauce. Adjust as necessary if using a different brand.