Couscous Casserole
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 354.88 ml water
- 1.23 ml salt
- 236.59 ml couscous, uncooked
- 425.24 g canned black beans, drained
- 248.05 g can no-salt-added corn, drained
- 226.79 g canned sliced water chestnuts, drained
- 198.44 g jar roasted red peppers, in water,drained and cut into strips
- 118.29 ml minced green onion
- 29.58 ml minced pickeled jalapeno peppers
- 236.59 ml part-skim ricotta cheese
- 29.58 ml balsamic vinegar
- 9.85 ml sesame oil
- 4.92 ml ground cumin
- vegetable oil cooking spray
- 1419.54 ml fresh spinach leaves
directions
- 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.
- 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.
- Cut spinach leaves into thin strips.
- Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0