Spicy couscous casserole

[Guest guest]

The heat of this dish is completely adjustable. Do use pickled chiles if

possible, and drain 'em better the more you use. (Squeeze gently.)

 

-Begin Recipe Export-

QBook version 1.00.14

Title: SPICY COUSCOUS CASSEROLE

Keywords: casseroles, one-dish meals, legumes, chiles

 

1 c. couscous, uncooked

1 1/2 c. water

1/4 tsp. salt

One 15-oz. can black beans, drained

One 8 3/4-oz. can whole-kernel corn, drained

8 oz. canned sliced water chestnuts,

drained and coarsely chopped

One 7-oz. jar roasted red peppers, drained and cut into strips

1/2 c. minced green onions

2 Tbsp. to 1/4 c. (or more) minced pickled jalapeños,

-OR- minced pickled chiltepins to taste

1 c. ricotta cheese

2 Tbsp balsamic vinegar

2 tsp. sesame oil

1 tsp. ground cumin

Vegetable cooking spray

6 c. 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 350F for 25 minutes or until thoroughly heated.

 

Meanwhile, cut spinach leaves into thin strips. Place 1 cup spinach on each

plate and spoon couscous mixture evenly over spinach.

 

Takes about 30 minutes, and serves 6.

Source: Unknown.

Found on and

chilefied by me.

-End Recipe Export-