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Categories:
water garlic salt couscous black beans kernel corn water chestnuts red peppers sour cream red wine vinegar cumin salt green onions fresh spinach
Viewed: 35 - Published at: 7 years agoIngredients
- 1 1/2 cups water
- 1/4 teaspoon garlic salt
- 1 cup couscous, uncooked
- 1 (15 ounce) can black beans, drained
- 1 cup frozen whole kernel corn, thawed
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (7 ounce) jar roasted red peppers, drained and cut into strips
- 1 (8 ounce) carton sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 5 green onions, sliced
- 1 (10 ounce) package fresh spinach
Method
- Combine water and garlic salt in a large saucepan; bring to a boil.
- Remove from heat, and stir in couscous.
- Cover and let stand 5 minutes or until liquid is absorbed.
- Stir in black beans and next 7 ingredients.
- Spoon into a lightly greased 11 x 7 inch baking dish.
- Bake at 350°F for 25 minutes, or until heated through.
- Sprinkle with sliced green onions.
- Cut spinach into thin strips and serve couscous misture over spinach.
