TLC Cooking "Spanish-Style Couscous"

Spanish-Style Couscous

Spanish-Style Couscous

YIELD Makes 4 servings
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INGREDIENTS

1	pound 95% lean ground beef
1	can (about 14 ounces) beef broth
1	small green bell pepper, cut into 1/2-inch pieces
1/2	cup pimiento-stuffed green olives, sliced
1/2	medium onion, chopped
2	cloves garlic, minced
1	teaspoon ground cumin
1/2	teaspoon dried thyme
1‑1/3	cups water
1	cup uncooked couscous

PREPARATION:

Slow Cooker Directions

Cook beef in large skillet over medium-high heat, stirring to break up meat; until no longer pink. Drain fat. Transfer beef to slow cooker.
Add broth, bell pepper, olives, onion, garlic, cumin and thyme to slow cooker. Cover; cook on LOW 4 hours or until bell pepper is tender.
Bring water to a boil over high heat in small saucepan; stir in couscous. Cover; remove from heat. Let stand 5 minutes; fluff with fork. Spoon couscous onto plates; top with beef mixture.

This recipe appears in: Rice & Grains