Lemony Couscous with Spinach

 

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

• 1 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.
• 2 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.