Vegetarian Couscous Casserole
Grrrrrgh!
Course : Beans
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          water
     1/4  teaspoon      salt
   1      cup           couscous -- uncooked
  15      ounces        canned black beans -- drained
   1      8 3/4 ounces  no-salt-added 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
 

Preparation:

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.