Yield: 2 servings
Measure | Ingredient |
---|---|
½ cup | Couscous |
1 cup | Water |
1 tablespoon | Corn oil |
¼ pounds | Ground beef |
½ large | Green pepper -- sliced |
1 medium | Carrot -- sliced 1/4\" thick |
1 medium | Onion -- sliced thin |
1 teaspoon | Dried basil |
½ teaspoon | Dijon mustard |
2 tablespoons | Cider vinegar |
2 bunches | Fresh spinach -- washed |
In a small saucepan, heat water to boiling, add couscous, cover and set aside. Add oil to wok or heavy skillet; over hight heat, quickly brown meat; add peppers, carrots, and onions. Continue stirring until vegetables are slightly cooked, about 2-3 minutes.
Add basil, mustard, and vinegar and mix thoroughly. Reduce heat to low, toss spinach on top, cover and allow to steam 3 or 4 minutes.
Serve over couscous.
Recipe By : Sage Cottage Herb Garden Cookbook, Dorry Baird Norris From: Alison Meyer Date: 05-17-95 (159) Fido: Cooking