Ingredients
- 240 ml water
- 110 gr beef (ground)
- 80 gr couscous
- 30 ml cider vinegar
- 16 ml corn oil
- 2 ml dijon mustard
- 1 gr basil (dried)
- 1 slice carrot (sliced)
- 1 slice onion (sliced thin)
- 1/2 slices green pepper (sliced)
- some spinach washed
In a small saucepan, heat water to boiling, add couscous, cover and set aside. Add oil to wok or heavy skillet; over hight heat, quickly brown meat; add peppers, carrots, and onions. Continue stirring until vegetables are slightly cooked, about 2-3 minutes. Add basil, mustard, and vinegar and mix thoroughly. Reduce heat to low, toss spinach on top, cover and allow to steam 3 or 4 minutes. Serve over couscous. Per serving: 456 Calories; 23g Fat (44% calories from fat); 18g Protein; 46g Carbohydrate; 48mg Cholesterol; 382mg Sodium Recipe By : Sage Cottage Herb Garden Cookbook, Dorry Baird Norris Serving Size : 2
