Vegetarian Couscous Casserole

A wholesome and robust vegetable and couscous casserole, served on a bed of fresh spinach.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Combine cheese, vinegar, oil, cumin, salt and pepper. Stir into couscous mixture. Spoon into an 11x7x2-inch baking dish coated with nonstick cooking spray.
3. Bake, uncovered, at 350°F (175°C) for 25 minutes.
4. 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.