Baked Couscous Casserole with Summer Squash
A light, vegetable-forward couscous bake layered with tender yellow squash, green onion, and fresh herbs bound with cheese and eggs. The couscous base absorbs savory broth while baking to golden perfection. Perfect for weeknight dinners or potlucks, this dish offers the comfort of a baked pasta without heaviness. The Fontina and Parmesan create a crispy top while herbs keep flavors fresh and summery.
Ingredients
- 1 cup reduced-sodium fat-free chicken broth or vegetable broth, divided
- 14 ounce reduced-sodium fat-free chicken broth or vegetable broth, total
- ¾ cup couscous, uncooked
- 2 cup yellow squash, slicedzucchini1:1similar textureslightly earthier
high
- ½ cup green onion, sliced
- 2 tablespoon fresh basil, chopped2 teaspoons dried Italian seasoning1 tablespoon fresh to 1 teaspoon drieduses pantry staples
medium
Full guide → - 1 tablespoon fresh oregano, chopped2 teaspoons dried Italian seasoning1 tablespoon fresh to 1 teaspoon drieduses pantry staples
medium
Full guide → - 1 clove garlic, minced
- ¼ cup Fontina cheese, shreddedGruyere or mozzarella1:1savorymelts welladds dairy
high
- ¼ cup Parmesan cheese, grated
- ¼ cup egg substitute
- ¼ teaspoon salt
- ¼ teaspoon pepper
- cooking spray
Instructions
- 1
Preheat oven to 400F.
- 2
Bring 1 cup broth to boil in a medium saucepan; stir in couscous gradually. Remove from heat, cover, and let stand 5 minutes. Fluff with fork.
- 3
Heat a large nonstick skillet over medium-high heat with cooking spray. Add squash, onions, basil, oregano, and garlic; saute until squash is tender, about 3 minutes.
- 4
Combine Fontina and Parmesan cheese and set aside.
- 5
Mix couscous, squash mixture, and half the cheese blend in a large bowl. Stir in remaining broth, egg substitute, salt, and pepper.
- 6
Spoon into an 8x8-inch baking dish coated with cooking spray. Top with remaining cheese mixture.
- 7
Bake at 400F until golden, 25-35 minutes.
Tips
For a crisper cheese topping, reserve 1-2 tablespoons of cheese and sprinkle over the bake during the last 5 minutes of cooking.
Make this vegetarian by using vegetable broth; add a tablespoon of nutritional yeast to deepen umami flavor if desired.
Don't skip fluffing the couscous with a fork after steeping; this prevents clumping and ensures even texture throughout.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes until warmed through.
Assemble completely up to 24 hours ahead; cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve warm directly from the baking dish. Pairs well with a crisp green salad or steamed green beans.
Common Mistakes
Don't skip the fluffing step to avoid dense, clumpy couscous.
Don't overbake; check at 25 minutes to prevent dry casserole.
Don't skip the broth division; using all 1.5 cups at once makes the couscous mushy.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
high
medium
FAQ
Can I make this gluten-free?
Yes, replace couscous with quinoa or a gluten-free grain blend in the same quantity. Adjust liquid if needed based on the grain's absorption rate. Ensure broth and other ingredients are certified gluten-free.
What if I don't have egg substitute?
Use 1 large beaten egg, or omit entirely for a more crumbly texture. The egg substitute acts as a binder; without it the casserole may be less cohesive but still delicious.
How long can I keep leftovers?
Covered refrigerated leftovers stay fresh up to 3 days. Freeze in an airtight container up to 2 months; reheat gently to avoid drying out. Don't freeze raw unbaked casseroles.