Asian Beef Lettuce Wraps with Curried Couscous

• 1 tablespoon sesame oil
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 2 cups shredded leftover cooked beef
• 1/4 cup hoisin sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 1/4 cups water
• 1 cup uncooked couscous
• Salt and pepper
• 1 teaspoon curry powder
• 8 Bibb or romaine lettuce leaves

1. In a large skillet over medium-high heat, add the sesame oil and heat.
2. Add the cabbage and carrots and saute for 2 minutes.
3. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes.
4. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
5. Meanwhile, bring the water to a boil.
6. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder.
7. Pour the boiling water over the couscous and cover for 5 minutes.
8. Fluff with a fork.
9. Spoon some of the beef into the center of each lettuce leaf and roll up.
10. Serve with the couscous.

sesame oil, cabbage, carrots, beef, hoisin sauce, soy sauce, water, couscous, salt, curry powder

Taken from www.foodnetwork.com/recipes/robin-miller/asian-beef-lettuce-wraps-with-curried-couscous-recipe.html (may not work)