Middle Eastern Spiced Beef

Preparation

1. Step 1

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 2 minutes, stirring constantly and turning and crumbling the beef. Drain and discard any liquid.

   Step 2

   Stir in the squash, bell pepper, and onion. Cook for 8 minutes, or until the onion is soft, stirring frequently. Remove from the heat.

   Step 3

   Meanwhile, in a small saucepan over high heat, heat 3/4 cup water to boiling. Remove from the heat and stir in the couscous. Cover tightly and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.

   Step 4

   In a small skillet, dry-roast the pecans over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn. (For pine nuts, dry-roast over medium-high heat for 1 to 2 minutes, or until they are fragrant and turning golden, stirring frequently.) Stir the pecans, sugar, cinnamon, cumin, allspice, salt, and remaining 1/4 cup water into the beef mixture. Serve over the couscous.

2. Cook’s Tip

   Step 5

   Whole-wheat couscous is available in major supermarkets, usually near the rice, and in health food stores. Couscous doesn’t have a lot of flavor, so it lends itself well to the addition of many different herbs and spices.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 368

   Step 8

   Total Fat: 17.0g

   Step 9

   Saturated: 3.0g

   Step 10

   Trans: 0.5g

   Step 11

   Polyunsaturated: 4.0g

   Step 12

   Monounsaturated: 8.5g

   Step 13

   Cholesterol: 47mg

   Step 14

   Sodium: 215mg

   Step 15

   Carbohydrates: 33g

   Step 16

   Fiber: 7g

   Step 17

   Sugars: 6g

   Step 18

   Protein: 25g

   Step 19

   Dietary Exchanges

   Step 20

   2 Starch

   Step 21

   1 Vegetable

   Step 22

   2 1/2 Lean Meat

   Step 23

   2 Fat