Spanish-Style Couscous the Editors of Publications International, Ltd.
Makes 4 servings
|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||cup uncooked couscous|
- 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.
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