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Couscous Casserole

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Ingredients
  • 1 1/2 cups water
  • 1 cup couscous, uncooked
  • 15 ounces canned black beans, drained
  • 8 3/4 ounces can no-salt-added whole kernel corn, drained
  • 8 ounces canned sliced water chestnuts, drained
  • 7 ounces 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 cups fresh spinach leaves
Instructions

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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