| 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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