LEMONY COUSCOUS WITH SPINACH

Lemony Couscous with Spinach image

Spinach provides a simple addition to a no-fuss couscous side dish that's ready in 30 minutes. Perfect if you love Middle Eastern cuisine.

Provided by By Betty Crocker Kitchens

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 small green bell pepper, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1/3 cup finely chopped celery
2 teaspoons olive oil
2 teaspoons lemon juice
1 cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
3 cups lightly packed fresh baby spinach leaves
2 teaspoons grated lemon peel
1/8 teaspoon pepper

Steps:

In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g