Vegetarian Couscous Casserole Recipe

Step 1

Combine water and salt in a saucepan; bring to a boil. Remove from heat. Add couscous; stir well. Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Add black beans and next 5 ingredients; stir gently.

Step 2

Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture. Spoon mixture into an 11x7x2" baking dish coated with cooking spray. Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.

Step 3

Cut spinach leaves into thin strips. Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.

Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat 5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg

Things You'll Need

  • 1 1/2c Water
  • 1/4ts Salt
  • 1c Couscous, uncooked
  • 15oz Canned black beans, drained
  • 8 3/4oz Can no-salt-added whole
  • Kernel corn, drained
  • 8oz Canned sliced water
  • Chestnuts, drained
  • 7oz Jar, roasted red peppers in
  • Water, drained and cut into
  • Strips
  • 1/2c Minced green onions
  • 2tb Minced pickeled jalapeno
  • Pepper
  • 1c Part-skim ricotta cheese
  • 2tb Balsamic vinegar
  • 2ts Sesame oil
  • 1ts Ground cumin
  • Vegetable cooking spray
  • 6c Fresh spinach leaves

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