Vegetarian couscous casserole

 
                       VEGETARIAN COUSCOUS CASSEROLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Water
      1/4   ts           Salt
    1       c            Couscous, uncooked
   15       oz           Canned black beans, drained
    8 3/4   oz           Can no-salt-added whole
                         Kernel corn, drained
    8       oz           Canned sliced water
                         Chestnuts, drained
    7       oz           Jar, roasted red peppers in
                         Water, drained and cut into
                         Strips
      1/2   c            Minced green onions
    2       tb           Minced pickeled jalapeno
                         Pepper
    1       c            Part-skim ricotta cheese
    2       tb           Balsamic vinegar
    2       ts           Sesame oil
    1       t            Ground cumin
                         Vegetable cooking spray
    6       c            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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