Israeli Couscous with Red Pepper and Spinach

This is a quick and flavorful side dish to go with pretty much anything.  I paired it with the Parchment Roasted Salmon and some steamed spinach the other night. A meal with restaurant quality attention to detail and flavor was on the table in less than 30 minutes.

I've had a hard time finding time for the blog lately, but I knew I wanted to post about this dish.  As usual it was a dish on the fly and I didn't want to forget the details.  I was too lazy to go type the ingredients so I decided to send myself an email using voice technology.  Easier said than done.  When I said "chopped spinach" the voice technology interpreted it as "shop with kids" and then it interpreted " vegetable broth" as "see my bra". Yes, this could have been a very strange post indeed.

Israeli Couscous with Red Pepper and Spinach

1/4 cup diced onion
1 tablespoon olive oil
1 clove garlic, pressed
1/2 large red bell pepper, chopped
1 1/4 cups vegetable broth
1 cup Israeli couscous
2 handfuls fresh spinach, roughly chopped
Kosher salt and pepper to taste

In a medium pan with a tight fitting lid, saute onions in olive oil over medium heat until soft.  Add the garlic and saute 30 seconds longer. Toss in the red bell pepper and then add the vegetable broth. Raise the heat and bring the broth to a boil.  Add the couscous and stir.  Add the spinach on top and cover.  Cook 8-10 minutes stirring once or twice to incorporate the spinach.  Add salt and pepper to taste. Set a side for a few minutes before serving.