Recipe: Vegetable Couscous Pie (make ahead) (food processor)

VEGETABLE COUSCOUS PIE

2 large onions
2 tbsp butter
1/2 lb mushrooms, halved
3 cloves garlic, chopped
1 lb carrots, peeled
2 small zucchini, ends trimmed off
1 cup couscous
1/2 lb Jarlsberg cheese, cut into large chunks, divided use
2 large eggs
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
TO SERVE:
Basil Tomato Sauce (recipe follows)
fresh basil sprigs (optional)
fresh baby carrots (optional)

TO PREPARE THE VEGETABLES:
Cut onions into wedges that will fit through the feed tube of the food processor. In food processor fitted with coarse shredding blade, shred the onions.

In large skillet, melt butter over medium heat. Add onions and saute 1 minute. Cover and cook 5 minutes.

Meanwhile, in same processor fitted with shredding blade, shred mushrooms. Add mushrooms and garlic to onions and saute until mushrooms soften slightly. Cover and cook 5 minutes.

Meanwhile, cut carrots and zucchini into pieces that will fit the food processor's feed tube. Shred the carrots and add to onion-mushroom mixture. Cover and cook 1 minute. Shred zucchini and add to vegetable mixture. Cover and cook 5 minutes or until all vegetables are wilted.

TO PREPARE THE COUSCOUS:
Stir couscous into vegetables; cover and remove from heat. Let stand 10 to 15 minutes or until couscous absorbs all the liquid and the grains have softened, stirring twice while it stands.

TO PREPARE THE PIE:
Meanwhile, in same processor, coarsely shred cheese.

In small bowl, with fork, beat eggs, salt, and pepper. Generously grease a 9-inch pie plate. (If reheating pie later in a microwave, use a microwavesafe pie plate.)

Preheat oven to 350 degrees F.

Uncover vegetable couscous and fluff with fork to allow mixture to cool enough so that the eggs do not cook when they are stirred in. Stir seasoned eggs into couscous until well blended. Reserve 1/4 cup cheese; stir remaining cheese and the basil into couscous.

Spoon vegetable couscous into greased pie plate. Cover with aluminum foil.

Bake 30 minutes. Uncover pie and bake 15 minutes longer or until lightly browned around the rim. Sprinkle center of pie with reserved cheese. For easier cutting, let stand 10 minutes before serving.

While pie is baking, prepare Basil Tomato Sauce.

TO SERVE:
Cut pie into wedges and place on serving plates. Top each with some Basil Tomato Sauce and garnish with a basil sprig and baby carrot, if desired.

TO MAKE AHEAD:
Pie can be made ahead, cooled, covered, and refrigerated. To reheat, cover with aluminum foil and bake at 350 degree F for 35 to 40 minutes. Or, cover with plastic wrap and microwave on high 15 minutes, rotating plate every 5 minutes.)

BASIL TOMATO SAUCE

1 (28 oz) can plum tomatoes packed in tomato juice
1 Tbsp olive oil
1 small onion, chopped
8 large fresh basil leaves
1 tsp sugar (or to taste)
1/4 tsp salt (or to taste)
1/4 teaspoon ground black pepper

Drain plum tomatoes reserve the juice. Cut tomatoes in half, squeeze out and discard seeds; coarsely chop tomato pulp.

In 2-quart saucepan, heat olive oil over medium heat. Add onion and saute 1 minute. Stir in chopped tomatoes, basil leaves, sugar, salt, and black pepper. Cover and heat to boiling. Reduce heat to low and simmer 10 minutes.

Remove basil leaves from tomato mixture. Pour mixture into blender or food processor fitted with chopping blade. Blend until smooth and return to saucepan; stir in 1/3 to 1/2 cup reserved juice until mixture is spoonable. Reheat just before serving.

Servings: 6
Adapted from source: Country Living magazine, August 1994