I got this recipe out of the Cooking Light Great Plates issue. It was really good, really easy and I thought the flavor combination was wonderful. I did not have any couscous or old spaghetti noodles so I used shredded potatoes - tasted great to us! My husband said it definitely needs to be served with a bread of some sort, so keep that in mind.
1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup shredded Manchego or Monterey Jack cheese
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk. Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set.
Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.