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) cans no-salt-added corn, drained
8 ounces canned sliced water chestnuts, drained
1 (7 ounce) jars roasted red peppers, in water,drained and cut into strips
1/2 cup minced green onions
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:
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.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.