Vegetarian Couscous Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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VEGETARIAN COUSCOUS CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
1-1/2 cups water |
1/4 teaspoon salt |
1 cup couscous uncooked |
15 ounce can black beans well drained |
8-3/4 ounce no salt added whole kernel corn drained |
8 ounces canned sliced water chestnuts drained |
7 ounce jar roasted red peppers water drained and cut into strips |
1/2 cup minced green onions |
2 tablespoons minced pickled jalapeno peppers |
1 cup ricotta cheese |
2 tablespoons balsamic vinegar |
2 teaspoons sesame oil |
1 teaspoon ground cumin |
vegetable cooking spray |
6 cups fresh spinach leaves |
Directions:
1. Combine water and salt in a saucepan then bring to a boil.
2. Remove from heat then add couscous and stir well.
3. Cover and allow to stand 5 minutes or until couscous is tender and liquid is absorbed.
4. Add black beans and next 5 ingredients then stir gently.
5. Combine ricotta cheese, vinegar, oil and cumin then stir into couscous mixture.
6. Spoon mixture into baking dish coated with cooking spray.
7. Bake uncovered at 350 for 25 minutes then cut spinach leaves into thin strips.
8. Place 1 cup spinach on each serving plate then spoon couscous mixture evenly over spinach.
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