New Mexican Cous Cous

SERVES: 6

COOK TIME: 40 Min

A perfect example of how the blending of cultures really works - Mediterranean couscous tossed with a few Southwestern touches...it makes a super blend!

What You'll Need

2 cups uncooked couscous
1/2 cup light or nonfat sour cream
1 can (8 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
2 ripe tomatoes, chopped
1 can (4½ ounces) chopped green chilies
1 tablespoon chopped fresh parsley
1 1/2 teaspoon ground cumin
1 cup (4 ounces) shredded Cheddar cheese

What to Do

Preheat the oven to 350 degree F.
In a large bowl, combine all the ingredients except the cheese; mix well. Place the mixture into a 1-1/2-quart casserole dish that has been coated with nonstick vegetable spray. Bake for 20 to 25 minutes or until heated through.
Remove from the oven and sprinkle with the cheese. Continue baking for 5 to 7 more minutes, or until the cheese is melted.