Vegetarian couscous casserole
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Vegetarian couscous casserole
  Vegetarian    Couscous    Casserole    Vegetables  
Last updated 6/12/2012 1:28:26 AM. Recipe ID 63789. Report a problem with this recipe.
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      Title: Vegetarian couscous casserole
 Categories: Vegetables, Vegetarian
      Yield: 6 Servings
  1 1/2 c  Water
    1/4 ts Salt
      1 c  Couscous, uncooked
     15 oz Canned black beans, drained
  8 3/4 oz Can no-salt-added whole
           Kernel corn, drained
      8 oz Canned sliced water
           Chestnuts, drained
      7 oz Jar, roasted red peppers in
           Water, drained and cut into
    1/2 c  Minced green onions
      2 tb Minced pickeled jalapeno
      1 c  Part-skim ricotta cheese
      2 tb Balsamic vinegar
      2 ts Sesame oil
      1 ts Ground cumin
           Vegetable cooking spray
      6 c  Fresh spinach leaves
  1.  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. 2. 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. 3. Cut spinach leaves into thin strips. Place
        1    cup spinach on each
      serving plate; spoon couscous mixture evenly over spinach.
  Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat
         5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg

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Recipe ID 63789 (Apr 03, 2005)

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