Thursday, November 18, 2010

Vegetarian Wednesday (or Thurs) - Couscous Casserole

So it has been a while since I last posted a recipe. I'm finally getting back on track with everything I want to be doing so I'm going to be adding a recipe a week once again.

Vegetarian Couscous Casserole

1 (15oz) can      black beans - drained & rinsed
1 (8 3/4oz) can      corn - drained & rinsed
1 (8oz) can      water chestnuts - drained & rinsed
1 (7oz) jar      roasted red peppers in water - drained, rinsed, & cut into strips
1 1/2 c.      water
1/4 tsp.      salt
1 c.      couscous - uncooked
1/3 c.      green onions - minced
2 Tbsp.      pickled jalapeno pepper - minced
1 c.      part-skim ricotta cheese
2 Tbsp.      balsamic vinegar
2 tsp.      sesame oil
1 tsp.      ground cumin
6 c.      fresh spinach leaves

- Bring water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 mins or until absorbed. Add black beans, corn, water chestnuts, roasted red peppers, onions, and jalapenos. Stir gently.
- Combine cheese, balsamic vinegar, sesame oil, and cumin. Stir into couscous mixture. Spoon into an 11x7x2 inch baking dish coated in non-stick cooking spray.
- Bake uncovered at 350 F for 25 minutes.
- To serve, spoon couscous mixture on individual servings of fresh spinach. Enjoy!

I have to say that I was a bit skeptical once the casserole came out of the oven. I didn't know how I felt about eating it over the spinach, but at first bite I was hooked. The spinach gives a nice crunchy texture to the casserole. I added hot sauce to mine because I love spicy food.

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