Couscous-and-Spinach Stuffing

Couscous-and-Spinach Stuffing Recipe
Photo: Quentin Bacon
This healthy stuffing  is made with couscous and gets both flavor and color from red bell pepper, sun-dried tomato, spinach and crumbled bacon.


Makes 10 servings (serving size: 3/4 cup)

Recipe Time

Prep: 20 Minutes
Cook: 39 Minutes

Nutritional Information

Calories 208
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 9 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 3 mg
Iron 2 mg
Sodium 223 mg
Calcium 48 mg


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


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.

Georgia Downard,


November 2006
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