Cinnamon Beef over Couscous

Yield: 6 servings (serving size: 1/2 cup couscous and 2/3 cup meat mixture)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 5.2g
  • Saturated fat: 1.3g
  • Protein: 20.8g
  • Carbohydrate: 36.1g
  • Cholesterol: 40mg
  • Iron: 2.4mg
  • Sodium: 502mg
  • Calories from fat: 17%
  • Fiber: 3.0g
  • Calcium: 68mg


  • 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


  1. Cook couscous according to package directions, omitting salt and fat.
  2. 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.
  3. 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.
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