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Vegetarian Couscous Casserole

Source of Recipe

Charleston (SC) Post & Courier
Makes 6 servings

1 1/2 cups water
1/4 teaspoon salt
1 cup couscous
15-ounce can black beans, drained and rinsed
8 3/4-ounce can corn, drained and rinsed
8-ounce can sliced water chestnuts, drained and rinsed
7-ounce jar roasted peppers in water, drained and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeno pepper, minced
1 cup part-skim ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon cumin
Nonstick cooking spray
6 cups fresh spinach leaves, cooked


Bring water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed. Add black beans, corn, water chestnuts, roasted peppers, onions and jalapeno peppers. Stir gently. Combine cheese, vinegar, oil and cumin. Stir into couscous mixture. Spoon into an 11x7x2-inch baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 25 minutes. To serve, spoon couscous mixture onto individual servings of spinach.


Nutrition facts per serving: 252 calories, 39 grams carbohydrate, 5 grams fat, 13 milligrams cholesterol, 14 grams protein, 7 grams fiber, 460 milligrams sodium.