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Vegetarian couscous casserole
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| Artist: |
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| Categories: |
Beans, Casseroles, Couscous, Entrees, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Water | | 1/4
| tsp | Salt | | 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
| tbsp | Minced pickeled jalapeno | | | Pepper | | 1
| cup | Part-skim ricotta cheese | | 2
| tbsp | Balsamic vinegar | | 2
| tsp | Sesame oil | | 1
| tsp | Ground cumin | | | Vegetable cooking spray | | 6
| cup | Fresh spinach leaves |
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Procedures:
| 1 | Combine water and salt in a saucepan; bring to a boil. | | 2 | Remove from heat. | | 3 | Add couscous; stir well. | | 4 | Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. | | 5 | Add black beans and next 5 ingredients; stir gently. | | 6 | Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture. | | 7 | Spoon mixture into an 11x7x2" baking dish coated with cooking spray. | | 8 | Bake, uncovered, at 350f for 25 minutes or until thoroughly heated. | | 9 | Cut spinach leaves into thin strips. | | 10 | Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach. | | 11 | Nutritional analysis (per serving): calories 299, protein 15.3g, fat 5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg |
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