Lundberg Family Farms

Cooking Instructions:

• 1/2 cup Lundberg Original Plain Brown Rice Couscous, cooked according to package directions
• 1 tbsp butter
• 2 cups thinly sliced onion
• 2 -4 cloves garlic
• 1 Tbsp. olive oil
• 1 tsp. Dijon mustard
• 3 eggs
• 3/4 cup milk
• 1/4 cup Mozzarella
• 1/2 cup Parmesan
• 4 slices tomato
• salt and pepper
• 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.