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.