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garciamoss

Couscous-and-Spinach Stuffing

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Rate this recipe 4.5/5 (14 Votes)

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 medium chopped onion
  • 1 medium chopped red bell pepper
  • 2 (6.3-ounce) boxes Israeli couscous
  • 3 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup thinly sliced sun-dried tomatoes, packed without oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 bacon slices
  • 1 tablespoon minced garlic
  • 1 (10-ounce) package fresh spinach
  • 1 tablespoon fresh lemon juice
  • Cooking spray

Details

Adapted from health.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion and bell pepper; cook 6 minutes. Add couscous, and cook 5 more minutes. Add broth, tomato, salt, and pepper. Bring to a boil; reduce heat, and cook, covered, over medium-low heat 12-15 minutes or until liquid is absorbed. Remove from heat.

3. Cook the bacon in a nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble and reserve. Wipe skillet.

4. Heat remaining oil in skillet. Add garlic; cook 30 seconds. Add spinach; cook 1 minute.

5. Add spinach, bacon, and lemon juice to couscous mixture; toss to combine. Transfer stuffing to 11- x 7-inch baking dish lightly coated with cooking spray, and cover with foil. Bake 15 minutes or until heated through.

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