MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garbanzo Bean & Vegetable Pie
 Categories: 
      Yield: 8 Servings
 
      2 c  Seeded chopped tomatoes
  1 1/2 c  Thinly sliced yellow summer
           .. squash
  1 1/2 c  Thinly sliced zucchini
      1 c  Sliced fresh mushrooms
    1/2 c  Chopped onion
      1 ts Dried basil leaves
    1/2 ts Salt; divided
      1 pt Garbanzo beans, rinsed
    1/2 c  Shredded hard farmer cheese;
      1 c  Vegetable broth
      1 c  Uncooked couscous
      2    Egg whites
    1/4 c  Snipped fresh parsley
 
  Preheat oven to 350°. 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.
  
  Makes 6-8 servings.
 
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