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    Servings: Not specified

    Directions

    In 2 quart saucepan, heat oil over med heat. Add bell pepper and garlic; cook 3 to 4 min, stirring frequently, until tender. Stir in water, salt, and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon zest. Layer spinach on top of couscous. Cover; let stand about 5 min or until liquid is absorbed. With fork, stir spinach into couscous until spinach is wilted, about 1 min. serve with lemon wedges.

    Ingredients
    • 6 servings
    • 2 tsp evoo
    • ½ c chopped red bell pepper
    • 2 cloves garlic, finely chopped
    • 1 1/3 c water
    • ½ tsp salt
    • 1/8 tsp pepper
    • 1 c couscous
    • 2 tsp lemon zest
    • 2 c firmly packed baby spinach leaves (3 oz)
    • Lemon wedges if desire

    Parsed from recipe text (no separate ingredient records).
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