Vegetarian Couscous Casserole

Ingredients:
1 (15-ounce) can Black Beans, drained and rinsed
1 1/2 cups water
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 ground cumin
6 cups fresh spinach leaves

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 an 11x7x2 inch baking dish coated with nonstick cooking spray.
BAKE uncovered, at 350°F for 25 minutes.

TIP: To serve, spoon couscous mixture onto individual servings of spinach.

Asparagus, Feta and Couscous Salad

4 servings

10 Min to prepare
20 Min to cook

INGREDIENTS
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste


COOK couscous according to package instructions. Put aside and allow to cool slightly.
STEAM asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
TOSS the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper.