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Moroccan Couscous with Beef and Green Beans

November 22, 2013

You’ll love this Moroccan-inspired couscous! It’s nice at room temperature with a dollop of plain yogurt on the top. The recipe comes from Slimming World.

1 cup dry couscous
Vegetable stock
1 lb. extra lean ground beef
1 red bell pepper, de-seeded and finely chopped
1 carrot, finely diced
4 oz. green beans, cut into 1-inch pieces
1 tsp ground cumin
1 tsp curry powder
2 Tablespoons fresh mint, finely chopped
2 Tablespoons fresh cilantro, finely chopped
1 tomato, finely chopped
Plain Greek yogurt, to serve


  • Prepare couscous according to package directions, using vegetaable stock instead of water. Set aside and keep warm.
  • Spray a large non-stick frying pan with cooking spray and place over high heat.
  • Add beef and vegetables and stir fry 8-10 minutes or until cooked through.
  • Add cumin and curry powder and stir fry an additional 1-2 minute.
  • Remove from heat, season with salt and pepper, to taste and keep warm.
  • Fluff up couscous and place in a wide serving bowl.
  • Add the beef mixture and toss.
  • Serve with spoonful of plain Greek yogurt.
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