[CH] Spicy couscous casserole
bluezinnia@kyananet.com
Fri, 26 Sep 2008 20:37:55 -0400
The heat of this dish is completely adjustable. Do use pickled chiles if
possible, and drain 'em better the more you use. (Squeeze gently.)
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QBook version 1.00.14
Title: SPICY COUSCOUS CASSEROLE
Keywords: casseroles, one-dish meals, legumes, chiles
1 c. couscous, uncooked
1 1/2 c. water
1/4 tsp. salt
One 15-oz. can black beans, drained
One 8 3/4-oz. can whole-kernel corn, drained
8 oz. canned sliced water chestnuts,
drained and coarsely chopped
One 7-oz. jar roasted red peppers, drained and cut into strips
1/2 c. minced green onions
2 Tbsp. to 1/4 c. (or more) minced pickled jalapeņos,
-OR- minced pickled chiltepins to taste
1 c. ricotta cheese
2 Tbsp balsamic vinegar
2 tsp. sesame oil
1 tsp. ground cumin
Vegetable cooking spray
6 c. fresh spinach leaves
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.
Meanwhile, cut spinach leaves into thin strips. Place 1 cup spinach on each
plate and spoon couscous mixture evenly over spinach.
Takes about 30 minutes, and serves 6.
Source: Unknown.
Found on gourmet-garden-of-spicy-vegetarian-eatin@yahoogroups.com and
chilefied by me.
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