Spicy Beef with Couscous


This curry is on the milder side, so it’s great for the whole family. The
addition of raisins to the couscous lends an unexpected sweetness.

P R E P 30 minutes C O O K 15 minutes MA K E S 4 main-dish servings

1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, crushed with
garlic press
1 teaspoon minced, peeled
fresh ginger
1 pound lean (90%) ground beef
1 tablespoon curry powder
1 teaspoon garam masala spice mix
1⁄2 teaspoon salt
1 small yellow summer squash
(about 6 ounces), cut into
1⁄2-inch chunks
1 cup Chicken Broth (page 9)
1 cup frozen peas
1⁄2 cup loosely packed fresh cilantro
leaves, chopped
1 cup plain couscous
1⁄3 cup golden raisins

1. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion
and cook 3 minutes or until golden. Stir in garlic and ginger; cook
1 minute.
2. Stir in ground beef and cook, breaking up meat with side of spoon,
about 5 minutes, or until meat is no longer pink. Stir in curry powder,
garam masala, and salt; cook 30 seconds.Add squash and cook 2 minutes.
3. Add broth and frozen peas; cook until slightly thickened and flavors
blend. Stir in cilantro.
4.Meanwhile, prepare couscous as label directs but add raisins with water.
5. Fluff couscous with fork and serve with beef mixture.

I love Mediterranean couscous