with Cilantro Couscous, Veggies and Olives
Ingredients: Ground beef • Sweet bell pepper • Red onion • Moroccan couscous (wheat) (durum wheat semolina) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Cilantro.
Allergens
Tags
Ground Beef
250 g
Couscous
0.5 cup
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Chili-Cumin Spice Blend
11 g
Beef Stock Powder
7.5 g
Mixed Olives
30 g
Cilantro
7 g
Baby Spinach
56 g
Tomato Sauce Base
6 tbsp
Sugar
0.5 tsp
Salt
0.13 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 tbsp (2 tbsp) butter and 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, heat a large non-stick pan over high.
- While pan heats, core, then cut pepper into 1/4-inch pieces.
- Peel, then thinly slice onion.
- When hot, add beef, peppers, onions, Chili-Cumin Spice Blend and 1/2 tsp (1 tsp) sugar to the dry pan. Cook for 5-8 min, breaking up beef into smaller pieces, until no pink remains.**
- While beef and veggies cook, tear or cut olives in half, reserving liquid.
- Roughly chop cilantro.
- Roughly chop spinach.
- To beef, add stock powder, tomato sauce base, olives, olive liquid and 3/4 cup (1 1/2 cups) water. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Stir in spinach.
- Fluff couscous with a fork. Stir in half the cilantro.
- Divide couscous between plates.
- Top with beef mixture.
- Sprinkle remaining cilantro over top.
630
kcal
Calories
32
g
Fat
13
g
Saturated Fat
55
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
35
g
Protein
105
mg
Cholesterol
1340
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Roasted Veggies and Creamy Hummus