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Lemony Couscous with Spinach

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By Betty Crocker Kitchens
Updated Oct 8, 2010
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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.

Lemony Couscous with Spinach

  • Prep Time 25 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

150 Calories
2 1/2g Total Fat
6g Protein
26g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
170mg
5%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
14%
Sugars
1g
Protein
6g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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