Couscous Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup couscous, uncooked
• 15 ounces canned black beans, drained
• 1 (8 3/4 ounce) can no-salt-added corn, drained
• 8 ounces canned sliced water chestnuts, drained
• 1 (7 ounce) jar roasted red peppers, in water,drained and cut into strips
• 1/2 cup minced green onion
• 2 tablespoons minced pickeled jalapeno peppers
• 1 cup part-skim ricotta cheese
• 2 tablespoons balsamic vinegar
• 2 teaspoons sesame oil
• 1 teaspoon ground cumin
• vegetable oil cooking spray
• 6 cups fresh spinach leaves

Recipe

• 1 combine water and salt in a saucepan; bring to a boil, remove from heat.
• 2 add couscous; stir well.
• 3 cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
• 4 add black beans and next 5 ingredients; stir gently.
• 5 combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
• 6 spoon mixture into an 11x7x2" baking dish coated with cooking spray.
• 7 bake, uncovered, at 350f for 25 minutes or until thoroughly heated.
• 8 cut spinach leaves into thin strips.
• 9 place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.