Spinach and Red Pepper Couscous Recipe

Spinach and Red Pepper Couscous Recipe

  • 1 medium red bell pepper, diced
  • 1/2 large red onion, diced
  • 3 large cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup NAKANO® Seasoned Rice Vinegar – Original
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14 ounce) can chicken broth or vegetable broth
  • 1/2 cup currants or raisins (optional)
  • 1 1/2 cups couscous
  • 2 cups fresh spinach leaves, chopped
  1. In a large saucepan, saute bell pepper, onion and garlic in oil, stirring occasionally until onion is soft, about 6 minutes.
  2. Add rice vinegar, herbs, salt and pepper; cook 1 minute.
  3. Stir in broth and currants; bring to a boil. Stir in couscous and spinach; cover and remove from heat.
  4. Let stand 5 minutes; fluff couscous lightly with a fork.
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