with Romaine and Creamy Lime Dressing
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.
690
kcal
Calories
40
g
Fat
14
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1100
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
with Romaine and Creamy Lime Dressing
with Romaine and Creamy Lime Dressing
with Romaine and Creamy Lime Dressing
with Romaine and Creamy Lime Dressing
with Kale, Apple and Edamame Salad
