Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water Strips
1/4 ts Salt 1/2 c Minced green onions
1 c Couscous, uncooked 2 tb Minced pickeled jalapeno
15 oz Canned black beans, drained Pepper
8 3/4 oz Can no-salt-added whole 1 c Part-skim ricotta cheese
Kernel corn, drained 2 tb Balsamic vinegar
8 oz Canned sliced water 2 ts Sesame oil
Chestnuts, drained 1 ts Ground cumin
7 oz Jar, roasted red peppers in Vegetable cooking spray
Water, drained and cut into 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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