Couscous Casserole

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Couscous Casserole

 

1 1/2 cups water

1/4 teaspoon salt

1 cup couscous, uncooked

15 ounces canned black beans, drained

1 8 3/4 ounces no-salt-added whole kernel corn, drained

8 ounces canned sliced water chestnuts, drained

1 7 ounces jar roasted red peppers, water drained and cut into strips

1/2 cup minced green onions

2 tablespoons minced pickled jalapeno pepper

1 cup part-skim ricotta cheese

2 tablespoons balsamic vinegar

2 teaspoons sesame oil

1 teaspoon ground cumin

vegetable cooking spray

6 cups fresh spinach leaves

 

Combine water and salt in a saucepan; bring to a boil. Remove from heat. Add

couscous; stir well. Cover and let stand 5 minutes or until couscous is tender

and liquid is absorbed. Add black beans and next 5 ingredients; stir gently.

Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.

Spoon mixture into an 11x7x2 " baking dish coated with cooking spray. Bake,

uncovered, at 350 degrees for 25 minutes or until thoroughly heated. Cut spinach

leaves into thin strips. Place 1 cup spinach on each serving plate; spoon

couscous mixture evenly over spinach. Serves 6.

 

 

 

 

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