Vegetarian Couscous Casserole Recipe
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Vegetarian Couscous Casserole 1 1/2 cup Water
1/4 tsp Salt
1 cup Couscous, uncooked
15 oz Canned black beans, drained
8 3/4 oz Can no-salt-added whole
Kernel corn, drained
8 oz Canned sliced water
Chestnuts, drained
7 oz Jar, roasted red peppers in
Water, drained and cut into
Strips
1/2 cup Minced green onions
2 tbsp Minced pickeled jalapeno
Pepper
1 cup Part-skim ricotta cheese
2 tbsp Balsamic vinegar
2 tsp Sesame oil
1 tsp Ground cumin
Vegetable cooking spray
6 cup 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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A few tips on healthy eating
If you enjoy eating, but want to shed a few pounds and develop your overall vitality, then, as any dietician will tell you, you ought to undertake a carefully planned healthy meal plan. At best, this should contain five measures of fruit & veg a day and also require the right mixture of fat, carbs and proteins.
When buying food, dieters frequently direct their attention on food store and well known food items sold as 'low-fat'. This is far too often a miscalculation, for a food might be reduced in fats, but still contain excess calories and carbs.
In deciding on a weight loss regime, it is essential to endeavour to regulate your consumption of fats, refined carbohydrates and salt.
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