Spanish-style couscous (quick)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| 1 | pounds | Lean ground beef |
| ½ | medium | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Dried thyme leaves |
| 1 | can | 14-1/2 oz beef broth |
| ½ | cup | Pimiento-stuffed green olives; sliced |
| 1 | small | Green bell pepper; seeded and cut into 1/2 inch pieces |
Directions
Bring 1-⅓ cups water to a boil over high heat in 1-quart saucepan.
Stir in couscous. Cover; removed from heat.
Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon.
Pour off drippings. Add onion, garlic, cumin and thyme; cook and stir 30 seconds or until onion and garlic are tender. Add beef broth and olives; bring to a boil. Boil, uncovered, 5 minutes. Add pepper; cover and simmer 5 minutes more or until broth is reduced by half.
Fluff couscous with fork. Spoon couscous onto plates or into serving bowls. Spoon meat mixture and broth over couscous.
Prep and cook time: 20 minutes Serving suggestion: Serve with carrot sticks.
NUTRITIONAL INFO: Calories 443, total fat 18g, protein 28g, carb 41g, cholesterol 70mg, sodium 883mg, dietary fiber 9g SOURCE: _No Time for Cooking_, Vol 1, October 16, 1996, No. 5. MM format by Mary Ann Young. Posted to MC-recipe on "Delurk Day," November 11, 1996