VEGETARIAN COUSCOUS CASSEROLE

1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups water
1/4 teaspoon salt
1 cup couscous, uncooked
1 (8 3/4 ounce) can corn, drained and rinsed
1 (8 ounce) can sliced water chestnuts, drained and rinsed
1 (7 ounce) jar roasted peppers in water, drained and rinsed and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeno pepper, minced
1 cup part-skim Ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon cumin
6 cups fresh spinach leaves

Preheat oven to 350 degrees F. Coat an 11x7x2-inch baking dish with nonstick cooking spray.

Bring water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed.

Add black beans, corn, chestnuts, roasted peppers, onions, and jalapeno peppers. Stir gently.

Combine cheese, vinegar, oil, and cumin. Stir into couscous mixture. Spoon into the prepared baking dish.

Bake, uncovered, at 350 degrees F for 25 minutes.

TO SERVE:
Spoon couscous mixture onto individual servings of spinach.

Servings: 6
Source: Michigan Bean Commission