Spectacular Couscous Casserole

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Spectacular Couscous Casserole

 

1 15 ounce can black beans, drained and rinsed

1 1/2 cups water

1/4 teaspoon salt

1 cup couscous, uncooked

1 8 3/4 ounce can corn, drained and rinsed

1 8 ounce can sliced water chestnuts, drained and

rinsed

1 7 ounce jar roasted peppers in water, drained and

rinsed and cut into strips

1/3 cup green onions, minced

2 tablespoons pickled jalapeno pepper, minced

1 cup Ricotta cheese or fork mashed tofu

2 tablespoons balsamic vinegar

2 teaspoons sesame oil

1 teaspoon ground cumin

6 cups fresh spinach leaves

 

Bring water and salt to a boil in saucepan. Remove

from heat. Add couscous and stir well. Cover and let

stand 5 minutes or until liquid is absorbed. Add Black

Beans, corn, chestnuts, roasted peppers, onions, and

jalapeno peppers. Stir gently.

Combine cheese, vinegar, oil, and cumin. Stir into

couscous mixture. Spoon into an 11x7x2 inch baking

dish coated with nonstick cooking spray.

Bake, uncovered, at 350 degrees for 25 minutes.

To serve, spoon couscous mixture onto individual

servings of spinach. Serves 6.

 

 

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