Ingredients
1
box (5.8 oz) roasted garlic and olive oil flavor couscous mix
6
cups fresh baby spinach leaves (5 oz)
2
tablespoons water
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
Preparation
Heat oven to 350°F. Make couscous as directed on box for version without olive oil.
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.
Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1/2 cup of the cheese. Spread mixture in baking dish.
In small bowl, mix remaining cheese, walnuts and oil. Sprinkle over couscous mixture.
Bake uncovered 20 to 25 minutes or until heated through.
