with Romaine and Creamy Lime Dressing
Ingredients: Ground beef • Romaine lettuce • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Jalapeno • 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 broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Cilantro.
Allergens
Tags
Ground Beef
250 g
Couscous
0.5 cup
Lettuce
1 unit(s)
Jalapeño
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Chili-Cumin Spice Blend
11 g
Beef Broth Concentrate
1 unit(s)
Sour Cream
43 mL
Mayonnaise
2 tbsp
Cheddar Cheese, shredded
0.25 cup
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 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 aside for 5 min to allow couscous to rehydrate.
- Meanwhile, heat a large non-stick pan over high.
- While pan heats, core, then thinly slice half the jalapeño (use all for 4 servings), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- When hot, add beef, jalapeño and Chili-Cumin Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Stir in beef broth concentrate and 2 tbsp (1/4 cup) water. Season with salt and pepper. Set aside.
- Remove and discard outer layer and stem of lettuce. Halve lengthwise, then cut into 1/2-inch strips.
- Cut tomato into 1/4-inch peices. Season with salt and pepper.
- Zest, then juice lime.
- Roughly chop cilantro.
- To a medium bowl, add sour cream, lime juice, mayo and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- Fluff couscous with a fork. Stir in half the cilantro and lime zest.
- Divide couscous between bowls.
- Top with romaine, beef-jalapeño mixture and tomatoes.
- Drizzle creamy lime dressing over top.
- Sprinke cheese and remaining cilantro over top.
700
kcal
Calories
40
g
Fat
14
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
38
g
Protein
120
mg
Cholesterol
1090
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
225
mg
Calcium
5
mg
Iron
