Vegetarian couscous casserole

Yield: 6 servings

Measure Ingredient
1½ cup Water
¼ teaspoon Salt
1 cup Couscous, uncooked
15 ounces Canned black beans, drained
8¾ ounce Can no-salt-added whole
Kernel corn, drained
8 ounces Canned sliced water
Chestnuts, drained
7 ounces Jar, roasted red peppers in
Water, drained and cut into
½ cup Minced green onions
2 tablespoons Minced pickeled jalapeno
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.

Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat 5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg

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