Cinnamon Beef over Couscous

recipe

Yield:

6 servings (serving size: 1/2 cup couscous and 2/3 cup meat mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 19 Minutes
Other: 5 Minutes

Nutritional Information

Calories 269
Fat 5.2 g
Satfat 1.3 g
Protein 20.8 g
Carbohydrate 36.1 g
Cholesterol 40 mg
Iron 2.4 mg
Sodium 502 mg
Caloriesfromfat 17 %
Fiber 3.0 g
Calcium 68 mg

Ingredients

1 1/4 cups uncooked couscous
1 pound ground round
1 1/2 teaspoons ground cinnamon, divided
1 (14.5-ounce) can diced tomatoes with roasted garlic
1/2 cup raisins
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon ground allspice
10 pimiento-stuffed olives, coarsely chopped
3 tablespoons slivered almonds, toasted

Preparation

Cook couscous according to package directions, omitting salt and fat.

Cook beef in a large nonstick skillet over medium-high heat 3 minutes or until browned, stirring to crumble. Stir in 1 teaspoon cinnamon, tomatoes, and next 5 ingredients.

Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in almonds and 1/2 teaspoon cinnamon. Cover and let stand 5 minutes. Serve over couscous.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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