Prep: 20 minutes; Cook: 39 minutes.
Yield: Makes 10 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 208
- Fat: 5g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 9g
- Carbohydrate: 34g
- Fiber: 3g
- Cholesterol: 3mg
- Iron: 2mg
- Sodium: 223mg
- Calcium: 48mg
- 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.
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