Cinnamon Beef Over Couscous
|Uncooked couscous||1 1⁄4 Cup (20 tbs)|
|Ground round||1 Pound|
|Ground cinnamon||1 1⁄2 Teaspoon, divided|
|Canned diced tomatoes with roasted garlic||14 1⁄2 Ounce (1 Can)|
|Raisins||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Pimiento-stuffed olives||10 , coarsely chopped|
|Slivered almonds||3 Tablespoon, toasted|
1. Cook couscous according to package directions, omitting salt and fat.
2. Cook beef in a large nonstick skillet over medium-high heat 3 minutes or until browned, stirring to crumble. Stir in 1 teaspoon cinnamon, tomatoes, and next 5 ingredients.
3. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in almonds and 1/2 teaspoon cinnamon. Cover and let stand 5 minutes.