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, cut into strips
1 cup onion, thinly sliced
2 garlic cloves, minced
1/3 cup manchego or monterey jack cheese, shredded
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan and 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 and sauté for 5 minutes.
Stir in couscous and egg mixture and cook over medium heat 5 minutes or until almost set. Sprinkle with cheese.
Bake for 10 minutes or until set.