Spanish-Style Couscous (Quick) Recipe
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Spanish-Style Couscous (Quick)
1 cup Couscous
1 lb Lean ground beef
1/2 medium Onion, chopped
2 Cloves garlic, minced
1 tsp Ground cumin
1/2 tsp Dried thyme leaves
1 can 14-1/2 oz beef broth
1/2 cup Pimiento-stuffed green
-olives, sliced
1 small Green bell pepper, seeded
-and cut into 1/2 inch
-pieces
Bring 1-1/3 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 |
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