Vegetarian Couscous Casserole
From chefmeow 15 years ago
- 35 minutes to make
- Serves 6
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 shopping list
- 1/4 teaspoon salt shopping list
- 1 cup couscous uncooked shopping list
- 15 ounce can black beans well drained shopping list
- 8-3/4 ounce no salt added whole kernel corn drained shopping list
- 8 ounces canned sliced water chestnuts drained shopping list
- 7 ounce jar roasted red peppers water drained and cut into strips shopping list
- 1/2 cup minced green onions shopping list
- 2 tablespoons minced pickled jalapeno peppers shopping list
- 1 cup ricotta cheese shopping list
- 2 tablespoons balsamic vinegar shopping list
- 2 teaspoons sesame oil shopping list
- 1 teaspoon ground cumin shopping list
- vegetable cooking spray shopping list
- 6 cups fresh spinach leaves shopping list
How to make it
- Combine water and salt in a saucepan then bring to a boil.
- Remove from heat then add couscous and stir well.
- Cover and allow to stand 5 minutes or until couscous is tender and liquid is absorbed.
- Add black beans and next 5 ingredients then stir gently.
- Combine ricotta cheese, vinegar, oil and cumin then stir into couscous mixture.
- Spoon mixture into baking dish coated with cooking spray.
- Bake uncovered at 350 for 25 minutes then cut spinach leaves into thin strips.
- Place 1 cup spinach on each serving plate then spoon couscous mixture evenly over spinach.
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