Spinach And Red Pepper Couscous Recipes

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SPICY SPINACH AND ONION COUSCOUS



Spicy Spinach and Onion Couscous image

I liked a recipe I found on here, but there were some things I thought I would change for my family and I. So here it is!

Provided by aHardDaysNight

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 Spanish onion, chopped
5 garlic cloves, minced
1 tablespoon crushed red pepper flakes
1/4 teaspoon salt
1 (12 ounce) package frozen chopped spinach
1 (10 ounce) package couscous
2 cups chicken broth
1 tablespoon lemon zest
1/4 cup fresh lemon juice

Steps:

  • in a saucepan on medium heat, cook onion, garlic, red pepper flakes, in olive oil until onion is soft.
  • add frozen spinach and salt, cook until spinach is thawed.
  • add couscous and mix.
  • add chicken broth and mix.
  • cover and remove from heat.
  • let stand 5 minutes.
  • fluff couscous with fork.
  • add lemon juice and zest and mix.
  • serve immediately.
  • tip: to reconstitute leftovers, I put in a microwave-safe bowl with a couple splashes of chicken broth or water and cover tightly with plastic wrap and then steam in the microwave for a few minutes.

Nutrition Facts : Calories 196.5, Fat 4.2, SaturatedFat 0.6, Sodium 295.7, Carbohydrate 32.2, Fiber 3.5, Sugar 1.4, Protein 7.6

LEMONY COUSCOUS WITH SPINACH



Lemony Couscous with Spinach image

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.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g

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