Vegetarian Couscous Casserole
A wholesome and robust vegetable and couscous casserole, served on a bed of fresh spinach.
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups water
1/4 teaspoon salt
1 cup couscous, uncooked
1 (8.75-ounce) can corn, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 (7-ounce) jar roasted peppers in water, drained and rinsed and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeño pepper, minced
1 cup ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
Salt and ground black pepper to taste
6 cups fresh spinach leaves for accompaniment
- Bring water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed. Add black beans, corn, chestnuts, roasted peppers, onions and jalapeño peppers. Stir gently.
- Combine cheese, vinegar, oil, cumin, salt and pepper. Stir into couscous mixture. Spoon into an 11x7x2-inch baking dish coated with nonstick cooking spray.
- Bake, uncovered, at 350°F (175°C) for 25 minutes.
- To serve, spoon couscous mixture onto individual beds of fresh spinach.
Makes 6 servings
Nutritional Information Per Serving (1/6 of recipe): Calories: 252g; Carbohydrates: 39g; Fat: 5g; Cholesterol: 13mg; Protein: 14g; Fiber: 7g; Sodium: 245mg (460mg using canned beans)
Food Exchanges: 2 starch/bread; 1 lean meat; 2 vegetable.
Recipe provided courtesy Michigan Bean Commission.