Vegetarian Couscous Casserole

Recipe: Vegetarian Couscous Casserole


  • 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 Strips
  • 1/2 c Minced green onions
  • 2 tb Minced pickeled jalapeno Pepper
  • 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.
  2. Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Add black beans and next 5 ingredients; stir gently.
  3. Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous mixture. Spoon mixture into an 11x7x2″ baking dish coated with cooking spray.
  4. Bake, uncovered, at 350F for 25 minutes or until thoroughly heated. 3. Cut spinach leaves into thin strips. Place 1 cup spinach on each

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)