Middle Eastern Spiced Beef

1. 1

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.

2. 2

   Cook the beef for 2 minutes, stirring constantly and turning and crumbling the beef.

3. 3

   Drain and discard any liquid.

4. 4

   Stir in the squash, bell pepper, and onion.

5. 5

   Cook for 8 minutes, or until the onion is soft, stirring frequently.

6. 6

   Remove from the heat.

7. 7

   Meanwhile, in a small saucepan over high heat, heat 3/4 cup water to boiling.

8. 8

   Remove from the heat and stir in the couscous.

9. 9

   Cover tightly and let stand for 5 minutes, or until the liquid is absorbed.

10. 10

    Fluff with a fork.

11. 11

    In a small skillet, dry-roast the pecans over medium heat for about 4 minutes, or until just fragrant, stirring frequently.

12. 12

    Remove from the skillet so they dont burn.

13. 13

    (For pine nuts, dry-roast over medium-high heat for 1 to 2 minutes, or until they are fragrant and turning golden, stirring frequently.)

14. 14

    Stir the pecans, sugar, cinnamon, cumin, allspice, salt, and remaining 1/4 cup water into the beef mixture.

15. 15

    Serve over the couscous.

16. 16

    Whole-wheat couscous is available in major supermarkets, usually near the rice, and in health food stores.

17. 17

    Couscous doesnt have a lot of flavor, so it lends itself well to the addition of many different herbs and spices.

18. 18

    (Per Serving)

19. 19

    Calories: 368

20. 20

    Total Fat: 17.0g

21. 21

    Saturated: 3.0g

22. 22

    Trans: 0.5g

23. 23

    Polyunsaturated: 4.0g

24. 24

    Monounsaturated: 8.5g

25. 25

    Cholesterol: 47mg

26. 26

    Sodium: 215mg

27. 27

    Carbohydrates: 33g

28. 28

    Fiber: 7g

29. 29

    Sugars: 6g

30. 30

    Protein: 25g

31. 31

    Dietary Exchanges

32. 32

    2 Starch

33. 33

    1 Vegetable

34. 34

    2 1/2 Lean Meat

35. 35

    2 Fat

* Per serving · 4 servings · Values may vary.