Couscous-And-Spinach Stuffing Recipe

Name: Couscous-And-Spinach Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0.
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.

986

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1 medium chopped onion, 1 medium chopped red bell pepper, 2 (6.3-ounce) boxes Israeli couscous, and more.

Yes, Couscous-And-Spinach Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous-And-Spinach Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions