Vegetarian Couscous Casserole
Submitted by Kitfox
Baked couscous casserole with black beans, corn, roasted red peppers, and creamy ricotta, served over fresh spinach. A hearty vegetarian one-dish dinner for six.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis casserole is a globe-trotter on a sheet pan.
Fluffy couscous gets tossed with black beans, sweet corn, crunchy water chestnuts, and strips of roasted red pepper, then bound together with part-skim ricotta spiked with balsamic vinegar, sesame oil, and cumin.
Pickled jalapeños sneak in just enough heat to keep things lively without overwhelming the dish.
Baked until warmed through, then spooned over a bed of fresh spinach that wilts just slightly under the heat.
It’s the kind of filling, plant-powered meal that works equally well for a Monday dinner or a potluck contribution that’ll have people asking for the recipe.
Pro Tips
- Let the couscous absorb all the water and fluff it with a fork before mixing in the other ingredients.
- Don’t skip the balsamic vinegar. It adds a subtle tang that pulls the whole dish together.
- Serve immediately so the spinach wilts gently from the heat of the casserole rather than turning soggy.
- Swap couscous for quinoa if you want a gluten-free version with extra protein.
Ingredients
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 11×7×2 inch baking dish coated with cooking spray.
Bake, uncovered, at 350℉ (180℃) 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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