Couscous Casserole

[Guest guest]

*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*

 

*1. 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.*

*2. 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 350F for 25 minutes or until thoroughly heated.

3. Cut spinach leaves into thin strips. Place 1 cup spinach on each serving

plate; spoon couscous mixture evenly over spinach.*

*Serves 6.*