Sun-Dried Tomato, Spinach, And Chickpea Couscous

• 2 teaspoons olive oil
• 1 large yellow bell pepper, cut into short, thin strips
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup uncooked whole wheat couscous (such as Fantastic)
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
• 1 (6-ounce) package baby spinach (about 4 cups)
• 3 tablespoons chopped drained oil-packed sun-dried tomatoes
• 1/2 teaspoon salt
• 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes

1. Heat oil in a large saucepan over medium heat. Add bell pepper and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to a boil over high heat. Remove from heat; stir in couscous and next 4 ingredients. Cover; let stand 5 minutes or until liquid is absorbed and couscous is tender. Sprinkle each serving with 1 tablespoon feta cheese.

olive oil, yellow bell pepper, garlic, vegetable broth, whole wheat couscous, salt, baby spinach, tomatoes, salt, feta cheese

Taken from www.myrecipes.com/recipe/sun-dried-tomato-spinach-chickpea-couscous (may not work)