BASIL STIR-FRY
1/2 cup couscous
1 cup water
1 tablespoon corn oil
1/4 pound ground beef
1/2 large green bell pepper, sliced
1 medium carrot, sliced 1/4-inch thick
1 medium onion, sliced thin
1 teaspoon dried basil
1/2 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 bunches fresh spinach, washed
In a small saucepan, heat 1 cup water to boiling, add couscous, cover and set aside.
Add oil to wok or heavy skillet; over high heat, quickly brown meat.
Add peppers, carrots, and onions. Continue stirring until vegetables are slightly cooked, about 2-3 minutes.
Add basil, mustard, and vinegar and mix thoroughly. Reduce heat to low, toss spinach on top, cover and allow to steam 3 or 4 minutes.
Serve over couscous.
Servings: 2
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
1/2 cup couscous
1 cup water
1 tablespoon corn oil
1/4 pound ground beef
1/2 large green bell pepper, sliced
1 medium carrot, sliced 1/4-inch thick
1 medium onion, sliced thin
1 teaspoon dried basil
1/2 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 bunches fresh spinach, washed
In a small saucepan, heat 1 cup water to boiling, add couscous, cover and set aside.
Add oil to wok or heavy skillet; over high heat, quickly brown meat.
Add peppers, carrots, and onions. Continue stirring until vegetables are slightly cooked, about 2-3 minutes.
Add basil, mustard, and vinegar and mix thoroughly. Reduce heat to low, toss spinach on top, cover and allow to steam 3 or 4 minutes.
Serve over couscous.
Servings: 2
Source: Sage Cottage Herb Garden Cookbook by Dorry Baird Norris
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