1/3 cup cilantro
Mix 1 tbsp butter with cooked Couscous.
Dump the couscous into an 8" pie plate. Press it down and up the sides
of the dish. Sauté the onion and garlic in a little olive oil. Spoon
onions and garlic into the couscous crust, and spread evenly. Mix
together the milk, eggs, Dijon, 1/4 of the Parmesan, and salt and
pepper. Pour over the pie. Top with tomato slices, then remaining
Parmesan, Mozzarella and cilantro. Bake at 350F for about 45 minutes,
or until set and the edges have started to brown. Serve small wedges as
a side dish or with a salad for lunch or brunch. Serves 6.