-
1
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
-
2
Cook the beef for 2 minutes, stirring constantly and turning and crumbling the beef.
-
3
Drain and discard any liquid.
-
4
Stir in the squash, bell pepper, and onion.
-
5
Cook for 8 minutes, or until the onion is soft, stirring frequently.
-
6
Remove from the heat.
-
7
Meanwhile, in a small saucepan over high heat, heat 3/4 cup water to boiling.
-
8
Remove from the heat and stir in the couscous.
-
9
Cover tightly and let stand for 5 minutes, or until the liquid is absorbed.
-
10
Fluff with a fork.
-
11
In a small skillet, dry-roast the pecans over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
-
12
Remove from the skillet so they dont burn.
-
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
Stir the pecans, sugar, cinnamon, cumin, allspice, salt, and remaining 1/4 cup water into the beef mixture.
-
15
Serve over the couscous.
-
16
Whole-wheat couscous is available in major supermarkets, usually near the rice, and in health food stores.
-
17
Couscous doesnt have a lot of flavor, so it lends itself well to the addition of many different herbs and spices.
-
18
(Per Serving)
-
19
Calories: 368
-
20
Total Fat: 17.0g
-
21
Saturated: 3.0g
-
22
Trans: 0.5g
-
23
Polyunsaturated: 4.0g
-
24
Monounsaturated: 8.5g
-
25
Cholesterol: 47mg
-
26
Sodium: 215mg
-
27
Carbohydrates: 33g
-
28
Fiber: 7g
-
29
Sugars: 6g
-
30
Protein: 25g
-
31
Dietary Exchanges
-
32
2 Starch
-
33
1 Vegetable
-
34
2 1/2 Lean Meat
-
35
2 Fat
