- 2 tablespoons olive oil, divided
- 1 medium chopped onion
- 1 medium chopped red bell pepper
- 2 (6.3-ounce) boxes Israeli couscous
- 3 1/2 cups fat-free, less-sodium chicken broth
- 1/2 cup thinly sliced sun-dried tomatoes, packed without oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 bacon slices
- 1 tablespoon minced garlic
- 1 (10-ounce) package fresh spinach
- 1 tablespoon fresh lemon juice
- Cooking spray
1. Preheat oven to 350°.
2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion and bell pepper; cook 6 minutes. Add couscous, and cook 5 more minutes. Add broth, tomato, salt, and pepper. Bring to a boil; reduce heat, and cook, covered, over medium-low heat 12-15 minutes or until liquid is absorbed. Remove from heat.
3. Cook the bacon in a nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Crumble and reserve. Wipe skillet.
4. Heat remaining oil in skillet. Add garlic; cook 30 seconds. Add spinach; cook 1 minute.
5. Add spinach, bacon, and lemon juice to couscous mixture; toss to combine. Transfer stuffing to 11- x 7-inch baking dish lightly coated with cooking spray, and cover with foil. Bake 15 minutes or until heated through.
- Prep Time:
- Cook Time: This healthy stuffing is made with couscous and gets both flavor and color from red bell pepper, sun-dried tomato, spinach and crumbled bacon.
- Yield: Makes 10 servings (serving size: 3/4 cup)
|Calories per serving:||208|
|Fat per serving:||5g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||3g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||9g|
|Carbohydrate per serving:||34g|
|Fiber per serving:||3g|
|Cholesterol per serving:||3mg|
|Iron per serving:||2mg|
|Sodium per serving:||223mg|
|Calcium per serving:||48mg|