Couscous-and-Spinach Stuffing

Ingredients

• 4 slices bacon 
• 0.3 teaspoon pepper black
• 3.5 cups less-sodium chicken broth fat-free
• 1 tablespoon garlic minced
• 12.6 ounce israeli couscous 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil divided
• 1 medium onion chopped
• 1 medium bell pepper red chopped
• 0.5 teaspoon salt 
• 10 ounce pkt spinach fresh
• 0.5 cup sun-dried tomatoes packed thinly sliced

Equipment

• frying pan
• paper towels
• oven
• baking pan
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 35
2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
3. Add onion and bell pepper; cook 6 minutes.
4. Add couscous, and cook 5 more minutes.
5. 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.
6. Remove from heat.
7. Cook the bacon in a nonstick skillet over medium heat until crisp.
8. Transfer to paper towels to drain. Crumble and reserve. Wipe skillet.
9. Heat remaining oil in skillet.
10. Add garlic; cook 30 seconds.
11. Add spinach; cook 1 minute.
12. Add spinach, bacon, and lemon juice to couscous mixture; toss to combine.
13. Transfer stuffing to 11- x 7-inch baking dish lightly coated with cooking spray, and cover with foil.
14. Bake 15 minutes or until heated through.