Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Spinach Couscous
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- #98720
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 teaspoons olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup uncooked whole wheat couscous
2 teaspoons finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves
lemon wedges, if desired
directions
In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
Stir in water, salt and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon peel. Layer spinach on top of couscous. Cover; let stand about 5 minutes or until liquid is absorbed.
With fork, stir spinach into couscous until spinach is wilted, about 1 minute. Serve with lemon wedges.
added by
kitkat
nutrition data
Nutritional data has not been calculated yet.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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