Couscous-and-Spinach Stuffing

Couscous-and-Spinach Stuffing

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil, divided

  • 1

    medium chopped onion

  • 1

    medium chopped red bell pepper

  • 2

    (6.3-ounce) boxes Israeli couscous

  • cups fat-free, less-sodium chicken broth

  • ½

    cup thinly sliced sun-dried tomatoes, packed without oil

  • ½

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 4

    bacon slices

  • 1

    tablespoon minced garlic

  • 1

    (10-ounce) package fresh spinach

  • 1

    tablespoon fresh lemon juice

  • Cooking spray

Directions

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.


Nutrition

Facebook Conversations