Couscous-and-Spinach Stuffing

By garciamoss

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.