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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups water |
1/4 teaspoon salt |
1 cup couscous, uncooked |
15 ounces canned black beans, drained |
1 (8 3/4 ounce) can no-salt-added corn, drained |
8 ounces canned sliced water chestnuts, drained |
1 (7 ounce) jar roasted red peppers, in water,drained and cut into strips |
1/2 cup minced green onion |
2 tablespoons minced pickeled jalapeno peppers |
1 cup part-skim ricotta cheese |
2 tablespoons balsamic vinegar |
2 teaspoons sesame oil |
1 teaspoon ground cumin |
vegetable oil cooking spray |
6 cups fresh spinach leaves |
Directions:
1. Combine water and salt in a saucepan; bring to a boil, remove from heat.
2. Add couscous; stir well.
3. Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
4. Add black beans and next 5 ingredients; stir gently.
5. Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture.
6. Spoon mixture into an 11x7x2 baking dish coated with cooking spray.
7. Bake, uncovered, at 350F for 25 minutes or until thoroughly heated.
8. Cut spinach leaves into thin strips.
9. Place 1 cup spinach on each serving plate; spoon couscous mixture evenly over spinach.
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