|Orange juice||1 1⁄4 Cup (20 tbs)|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|Non-stick cooking spray||1 Tablespoon|
|Red bell pepper||1 Large, finely chopped|
|Green onions with tops||2 , sliced|
|Garlic||2 Clove (10 gm), minced|
Place juice, broth, margarine, orange peel and salt, if desired, in medium saucepan; bring to a boil over high heat.
Stir in couscous; cover and remove from heat.
Let stand 5 minutes.
Meanwhile, spray large nonstick skillet lightly with cooking spray.
Heat skillet over medium-high heat until hot.
Add pepper, onions and garlic.
Cook and stir 2 minutes or until pepper is softened.
Fluff couscous lightly with fork.
Stir in pepper mixture.