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
Preparation
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.
