This healthy stuffing is made with couscous and gets both flavor and color from red bell pepper, sun-dried tomato, spinach and crumbled bacon.
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
How to Make It
Preheat oven to 350°.
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.
Cook the bacon in a nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble and reserve. Wipe skillet.
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.