Wraps de laitue au bœuf et au couscous au cumin-curcuma

Équilibré en 25 min

< 650 calories

avec raïta à la coriandre et au concombre

8 min

Difficulté: 1/3

Ingrédients : Laitue Iceberg • Bœuf haché • Poivron • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Couscous marocain (semoule de blé dur) (blé) • Concombre • Oignon jaune • Coriandre • Ail • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Gluten

Utensils

Cuillères à mesurer

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Tags

Taste-of-middle-east

Handhelds

< 650 calories

Balanced

Ingrédients

Bœuf haché

250 g

Couscous

0.5 cup

Pomme de laitue iceberg

0.5 unit(s)

Poivron

1 unit(s)

Mini concombres

1 unit(s)

Oignon, haché

56 g

Coriandre

7 g

Gousses d'ail

2 unit(s)

Yogourt grec

1 unit(s)

Mélange d'épices cumin-curcuma

4 g

Huile

0.5 tbsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tbsp (1 tbsp) olive oil and 1/8 tsp (1/2 tsp) salt. Bring to a boil over high.
Once boiling, stir in couscous and half the Cumin-Turmeric Spice Blend. Remove the pot from heat, then cover and set aside for 5 min for couscous to rehydrate.
Meanwhile, heat a large non-stick pan over high.
While pan heats, peel, then mince or grate garlic.
Core, then cut pepper into 1/4-inch pieces.

When hot, add beef, peppers, onions, half the garlic and remaining Cumin-Turmeric Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until veggies are tender-crisp and no pink remains in beef.**
Season with salt and pepper, if you like, then set aside.

Halve cucumber lengthwise. Cut into 1/8-inch half moons.
Roughly chop cilantro.
To a medium bowl, add cucumber, yogurt and remaining garlic. Season with salt and pepper, if you like. Toss to coat.

Remove and discard outer layer of lettuce. Halve lettuce, then remove stem. Separate 8 (16) leaves from the head. (NOTE: Use remaining any lettuce for a future creation.)
Divide between plates.