Vegetarian Couscous Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
couscous
uncooked |
|
| 15 | ounces |
black beans
canned, drained |
|
| 8 ¾ | ounces |
corn
kernel, no salt added, cans, drained |
|
| 8 | ounces |
water chestnuts
canned, , drained |
|
| 7 | ounces |
sweet red bell peppers
roasted, in water, drained and cut into strips |
|
| ½ | cup |
scallions, spring or green onions
|
|
| 2 | tablespoons |
jalapeño pepper
pickled, |
|
| 1 | cup |
ricotta cheese
part-skim |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| 6 | cups |
spinach
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
couscous
uncooked |
|
| 433.5 | ml/g |
black beans
canned, drained |
|
| 252.9 | ml/g |
corn
kernel, no salt added, cans, drained |
|
| 231.2 | ml/g |
water chestnuts
canned, , drained |
|
| 202.3 | ml/g |
sweet red bell peppers
roasted, in water, drained and cut into strips |
|
| 118 | ml |
scallions, spring or green onions
|
|
| 3E+1 | ml |
jalapeño pepper
pickled, |
|
| 237 | ml |
ricotta cheese
part-skim |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
cumin
ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1.4 | l |
spinach
fresh |
|
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 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.
