Basil Stir-Fry

1/2 c Couscous

1 c Water

1 tb Corn oil

1/4 lb Ground beef

1/2 lg Green pepper sliced

1 md Carrot sliced 1/4" thick

1 md Onion sliced thin

1 ts Dried basil

1/2 ts Dijon mustard

2 tb Cider vinegar

2 bn Fresh spinach washed

In a small saucepan, heat water to boiling, add couscous, cover and set aside. Add oil to wok or heavy skillet; over hight 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. Per serving: 456 Calories; 23g Fat (44% calories from fat); 18g Protein; 46g Carbohydrate; 48mg Cholesterol; 382mg Sodium Recipe By : Sage Cottage Herb Garden Cookbook, Dorry Baird Norris Serving Size : 2

From: Faylen Date: 02-19-96 (09:27) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.