A nice, light vegetarian casserole, perfect for summer! I like to serve this with side salad, but some nice fresh fruit (maybe grilled peaches) would be great on the side as well. This recipe serves 4 and takes about 45 minutes from start to finish for me.
To begin, you’ll need:
- 1 box (5.8 oz) couscous mix (I usually use one that has a garlic flavoring)
- 5-6 oz. baby spinach leaves (6-7 c.)
- 2 T. water
- 1/2 c. roasted red bell peppers, chopped (I just used the ones from a jar and chop the slices.)
- 1 and 1/2 t. grated lemon peel
- 1/4 t. salt
- 1 can (15 oz) garbanzo beans, drained
- 1 c. cheese (The original recipe calls for feta but I usually use mozzarella instead.)
- 1/2 c. chopped walnuts
- 1 T. olive oil
Begin by heating your oven to 350 degrees and making the couscous according to package directions (use the version without olive oil). Spray a 2-quart or medium-sized casserole dish with Pam or other nonstick cooking spray. Place a large skillet over medium heat. Add the spinach and the water to the skillet then cover. Cook for about 3 minutes, stirring occasionally. Once the spinach leaves are wilted, stir in the prepared couscous, red peppers, lemon peel, salt, beans, and half of the cheese. After mixing, pour into the prepared casserole dish. In a separate small bowl, mix the remaining cheese with the walnuts and oil. Sprinkle the cheese and nut mixture over the top of the couscous. Bake for about 25 minutes, and enjoy!
*recipe taken from Betty Crocker’s Easy Everyday Vegetarian