1/2
cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1 1/2
teaspoons grated lemon peel
1/4
teaspoon salt
1
can (15 to 16 oz) garbanzo beans, drained, rinsed
1
cup crumbled feta cheese (4 oz)
1/2
cup coarsely chopped walnuts
1
tablespoon olive or vegetable oil
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Steps
1
Heat oven to 350°F. Make couscous as directed on box for version without olive oil.
2
Meanwhile, spray 11x7-inch (2-quart) glass baking dish or gratin dish with cooking spray. In 12-inch skillet, place spinach and 2 tablespoons water. Cover; cook over medium heat 2 to 4 minutes, stirring occasionally, until spinach is wilted.
3
Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1/2 cup of the cheese. Spread mixture in baking dish.
4
In small bowl, mix remaining cheese, walnuts and oil. Sprinkle over couscous mixture.
5
Bake uncovered 20 to 25 minutes or until heated through.
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Look for boxes of plain and flavored couscous near the rice and legumes in your supermarket. Some stores may carry couscous in the ethnic-foods aisle.
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