Categories: Vegetables 
      Yield: 6 servings 
  
  1 1/2 c  Water 
    1/4 ts Salt 
      1 c  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 c  Minced green onions 
      2 tb Minced pickeled jalapeno 
           Pepper 
      1 c  Part-skim ricotta cheese 
      2 tb Balsamic vinegar 
      2 ts Sesame oil 
      1 ts Ground cumin 
           Vegetable cooking spray 
      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