Lemon-Spinach Couscous--By Becca

6 servings (2/3 cup each)

2 tsp olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cups water
1/2 tsp salt
1/8 tsp pepper
1 cup whole wheat couscous
2 tsp finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves (3oz)
Lemon wedges, if desired

1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.

2. 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.