From Christina


Vegetarian CousCous Casserole

I love this dish! If you like the tantilizing zing of jalepenos and
cumin...this is a dish for you! Plus it's loaded with veggies!

Vegetarian Cous-Cous Casserole

1 1/2 C. water
1 C. couscous (I prefer whole wheat)
7 oz. roasted red pepper strips
15 oz. black beans (drained and rinsed)
7 oz. corn (drained)
1/3 C. minced green onions
8 oz. sliced water chestnuts
2 Tbs. minced, pickled jalapeno peppers
1 C. ricotta cheese (part skim)
2 Tbs. balsamic vinegar
2 tsp. sesame seed oil
1 tsp. ground cumin
6 C. shredded fresh spinach leaves

Boil water, remove from heat. Add couscous, let stand for five (5)
minutes. Fluff with fork. Add next six ingredients. In separate
bowl, stir together the cheese, vinegar, oil and cumin. Stir into
couscous mixture. Spread in 11x7x2 casserole. Bake uncovered
350 for 25 minutes. Serve on bed of shredded spinach.

6 servings
299 calories
5.8 fat grams
5 points