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LOCATION: Recipes >> Middle Eastern >> Couscous 17

Print this Recipe    Couscous 17

Couscous Casserole

1 1/2 cup water
1 cup couscous, uncooked
15 oz canned black beans, drained
8 3/4 oz can no-salt-added whole kernel corn, drained
8 oz canned sliced water chestnuts, drained
7 oz jar roasted red peppers in water, drained and cut into strips
1/2 cup minced green onions
2 tb minced pickled jalapeno pepper
1 cup part-skim ricotta cheese
2 tb balsamic vinegar
2 ts sesame oil
1 ts ground cumin
6 cup fresh spinach leaves

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

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