| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polkadot, Faylen, Beef, Herb/spices, Wok | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Couscous |
| 1 | c | Water |
| 1 | tb | Corn oil |
| 1/4 | lb | Ground beef |
| 1/2 | lg | Green pepper sliced |
| 1 | md | Carrot sliced 1/4" thick |
| 1 | md | Onion sliced thin |
| 1 | ts | Dried basil |
| 1/2 | ts | Dijon mustard |
| 2 | tb | Cider vinegar |
| 2 | bn | Fresh spinach washed |
INSTRUCTIONS
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 Preparation Time: 0:00 From: Faylen Date: 02-19-96 (09:27) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #711 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97
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