Middle Eastern Spiced Beef

  1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
  2. Cook the beef for 2 minutes, stirring constantly and turning and crumbling the beef.
  3. Drain and discard any liquid.
  4. Stir in the squash, bell pepper, and onion.
  5. Cook for 8 minutes, or until the onion is soft, stirring frequently.
  6. Remove from the heat.
  7. Meanwhile, in a small saucepan over high heat, heat 3/4 cup water to boiling.
  8. Remove from the heat and stir in the couscous.
  9. Cover tightly and let stand for 5 minutes, or until the liquid is absorbed.
  10. Fluff with a fork.
  11. In a small skillet, dry-roast the pecans over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
  12. Remove from the skillet so they dont burn.
  13. (For pine nuts, dry-roast over medium-high heat for 1 to 2 minutes, or until they are fragrant and turning golden, stirring frequently.)
  14. Stir the pecans, sugar, cinnamon, cumin, allspice, salt, and remaining 1/4 cup water into the beef mixture.
  15. Serve over the couscous.
  16. Whole-wheat couscous is available in major supermarkets, usually near the rice, and in health food stores.
  17. Couscous doesnt have a lot of flavor, so it lends itself well to the addition of many different herbs and spices.
  18. (Per Serving)
  19. Calories: 368
  20. Total Fat: 17.0g
  21. Saturated: 3.0g
  22. Trans: 0.5g
  23. Polyunsaturated: 4.0g
  24. Monounsaturated: 8.5g
  25. Cholesterol: 47mg
  26. Sodium: 215mg
  27. Carbohydrates: 33g
  28. Fiber: 7g
  29. Sugars: 6g
  30. Protein: 25g
  31. Dietary Exchanges
  32. 2 Starch
  33. 1 Vegetable
  34. 2 1/2 Lean Meat
  35. 2 Fat

corn oil, extralean ground beef, red bell pepper, onion, water, couscous, pecans, sugar, ground cinnamon, ground cumin, ground allspice, salt

Taken from www.epicurious.com/recipes/food/views/middle-eastern-spiced-beef-375767 (may not work)

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