Vegetarian Couscous Casserole

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Vegetarian 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 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 11 x 7 x 2 " 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 4.