|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
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