Guest guest Posted October 2, 2007 Report Share Posted October 2, 2007 Couscous Black Bean Casserole 1 1/2 cups water 1/4 tsp. salt 1 cup couscous, uncooked 15 oz. can black beans, drained 8 3/4 oz. xan no-salt-added whole kernel corn, drained 8 oz. can sliced water chestnuts, drained 7 oz. jar, roasted red peppers in water, drained and cut into strips 1/2 cup minced green onions 2 tbsps. minced pickeled jalapeno 1 cup part-skim ricotta cheese 2 tbsps. balsamic vinegar 2 tsps. sesame oil 1 tsp. 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. Makes 6 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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