Lemony Couscous with Spinach

Lemony Couscous with Spinach

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.

Prep Time

25

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
Couscous makes a terrific side dish because it's so quick to prepare; this version with fresh lemon and veggies is not only tasty but pretty, too.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 190mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 3g,
    • Sugars 1g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.