Vegetarian Couscous Casserole

Course : Beans
Serves: 6
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1 1/2 cups water
1/4 teaspoon salt
1 cup couscous -- uncooked
15 ounces canned black beans -- drained
8 3/4 ounces no-salt-added whole kernel corn -- drained
8 ounces canned sliced water chestnuts -- drained
7 ounces roasted red peppers -- 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
1 spray vegetable cooking spray
6 cups fresh spinach leaves

Preparation / Directions:

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.

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