Coussa

• 1 lb. ground beef
• 1 c. rice (uncooked)
• 1 can tomatoes (or 6 fresh)
• 1/2 can tomato paste
• 1/2 c. dried spearmint
• 3 cloves garlic
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cinnamon
• 5 c. water
• 8 small coussa

1. Use coussa or yellow summer squash.
2. Squash should be 6-inches long.
3. Scoop out insides with a grapefruit spoon taking care not to damage exterior of coussa.
4. Mash garlic with salt and spearmint.
5. Add water.
6. Put hollow coussa in water mixture.
7. Mix beef, rice, 1/2 can tomatoes, 2 tablespoons tomato paste, salt, pepper and cinnamon.
8. Put this stuffing into coussa.
9. Place a small piece of tomato on each one.
10. Stand coussa in a deep pot. Using 1/2 of spearmint water, add remaining tomato paste and tomatoes.
11. Pour liquid over coussa.
12. If necessary, add more water and tomatoes.
13. Liquid should cover bottom half of coussa.
14. Bring to a boil; reduce heat.
15. Cover and cook for 30 to 40 minutes or until squash is tender.

ground beef, rice, tomatoes, tomato paste, spearmint, garlic, salt, pepper, cinnamon, water, coussa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414050 (may not work)