Recipe: Feta and Roasted Vegetable Gratin (using wheat germ and couscous)

FETA AND ROASTED VEGETABLE GRATIN

1 medium zucchini, unpeeled and sliced
1 cup sliced mushrooms
1/2 cup coarsely chopped onion
1/2 cup chopped red bell pepper
2 tablespoons balsamic vinegar
1 3/4 cups water
1/3 cup dried tomatoes (not packed in oil), snipped into small pieces
1/2 teaspoon salt
3/4 cup uncooked couscous
1/2 cup toasted wheat germ, divided use
4 ounces crumbled feta cheese, divided use
3 egg whites, lightly beaten
1 teaspoon dried basil or Italian seasoning blend

Preheat oven to 425 degrees F. Spray rimmed baking sheet and 9-inch pie plate with cooking spray.

In large bowl, combine zucchini, mushrooms, onion and pepper; sprinkle with vinegar and mix well. Arrange in single layer on baking sheet.

Bake 12-15 minutes, or until vegetables are soft and lightly browned around edges. Remove from oven and cool 5 minutes.

Reduce oven temperature to 350 degrees F.

While vegetables are cooking, bring water to boil in medium saucepan. Add dried tomatoes and salt and simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat, cover and let stand 5 minutes.

Stir 1/4 cup wheat germ into the couscous mixture and mix well. Spoon mixture into pie plate and pat it onto the bottom and sides. Sprinkle with 1/2 cup cheese; top with roasted vegetables and egg whites.

In small bowl, combine remaining 1/4 cup wheat germ, cheese and basil. Sprinkle evenly over vegetables.

Bake 20-25 minutes or until golden brown. Cut into wedges to serve.

Makes 6 servings

Nutritional information (per serving): 190 calories, 12 grams protein, 29 grams carbohydrates, 5 grams fat, 24 percent calories from fat, 15 milligrams cholesterol, 540 milligrams sodium

Source: Kretschmer Wheat Germ