Recipe - Basil Stir-Fry

One half cup Couscous
1 cup Water
1 tablespoon Corn oil
One fourth pound Ground beef
One half lg Green pepper cut or sliced up
1 md Carrot cut or sliced up 1/4" thick
1 md Onion cut or sliced up thin
1 teaspoon Dried basil
One half teaspoon Dijon mustard
2 tablespoon 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 23 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 Preparation Time: 0:00

From: Faylen Date: 021996 (09:27) The Polka Dot Cottage, a BBS with a
taste of home. 12018223627.

Posted to MCRecipe Digest V1 #711 by Lisa Clarke lisa@gaf.com on Aug 1,
97