Vegetable Couscous Casserole Recipe
1 1/2 cup water
1/4 teaspoon salt
1 cup uncooked couscous
1 (15 ounce) can black beans, drained
1 (8.75 ounce) can no-salt-added corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1/2 red bell pepper chopped
1/2 cup green onions, minced
1 jalapeno, minced
1 cup part-skim ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
6 cups fresh spinach leaves, torn into bite-sized pieces
Nonstick cooking spray
Combine water and salt in a small saucepan and bring to boil. Remove from heat, add couscous and mix well. Cover and let stand for 5 minutes or until liquid is absorbed and couscous is tender. Add black beans and next 5 ingredients and mix well. Combine ricotta cheese, vinegar, oil and cumin and mix well. Add to couscous mixture and mix well. Spoon mixture into an 11x7 baking dish sprayed with nonstick cooking spray. Bake uncovered at 350 degrees for 25 minutes or until heated through. Place 1-cup spinach leaves on each serving plate and spoon mixture evenly on each plate and serve.
Makes 6 Servings
Serving Size: 1 cup spinach and 5 ounces couscous mixture
Nutrients per serving:
Calories: 498
Total fat: 6 grams
Saturated fat: 3 grams
Cholesterol: 13 mg
Sodium: 184 mg
Carbohydrate: 87 gram
Protein: 26 grams
Dietary fiber: 15 grams
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