Spanish-Style Couscous Recipe

Name: Spanish-Style Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef or buffalo meat; 1 can beef broth (about 14 ounces); 1 small green bell pepper, cut into 1/2-inch pieces; 1/2 cut pimiento stuffed green olives, sliced; 1/2 medium onion, chopped (I used red onion); 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme leaves; 1 1/3 cup water; 1 cup uncooked couscous

Servings: persons

1 pound lean ground beef or buffalo meat
1 can beef broth (about 14 ounces)
1 small green bell pepper, cut into 1/2-inch pieces
1/2 cut pimiento stuffed green olives, sliced
1/2 medium onion, chopped (I used red onion)
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 1/3 cup water
1 cup uncooked couscous

1
Slow cooker directions (crockpot):
2
Heat skillet over high heat until hot.
3
Add beef; cook until browned.
4
Pour off fat.
5
Place broth, bell pepper, olives, onion, garlic, cumin, thyme and beef in slow cooker.
6
Cover and cook on LOW 4 hours or until bell pepper is tender bring water to a boil over high heat in small saucepan. Stir in couscous.
7
Cover; remove from heat.
8
Let stand 5 minutes; fluff with fork.
9
Spoon couscous onto plates; top with beef mixture.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound lean ground beef or buffalo meat, 1 can beef broth (about 14 ounces), 1 small green bell pepper, cut into 1/2-inch pieces, 1/2 cut pimiento stuffed green olives, sliced, and more.

Yes, Spanish-Style Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Style Couscous

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