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Categories:
ground beef olive oil yellow onion carrots ground cumin ground cinnamon ground coriander ground cayenne pepper chicken broth raisins lemon tomato paste salt chickpeas fresh cilantro lemon juice couscous
Viewed: 40 - Published at: 6 years agoIngredients
- 1 pound Lean Ground Beef
- 1 Tablespoon Olive Oil
- 1 whole Yellow Onion, Thinly Sliced
- 1/2 cups 1/4 Inch Sliced Carrots
- 3/4 teaspoons Ground Cumin
- 3/4 teaspoons Ground Cinnamon
- 1/2 teaspoons Ground Coriander
- 1/4 teaspoons Ground Cayenne Pepper
- 2 cups Fat Free, Low Sodium Chicken Broth
- 1/4 cups Raisins
- 1 whole Lemon, Zested
- 3 Tablespoons Tomato Paste
- 1/4 teaspoons Salt
- 15 ounces, weight Can Of Chickpeas, Drained And Rinsed
- 1/2 cups Fresh Cilantro, Chopped
- 1 Tablespoon Lemon Juice
- 1- 1/2 cup Cooked Couscous
Method
- Heat a large skillet/pan over medium-high heat.
- Add the ground beef to the pan, stirring to crumble and cook until no longer pink.
- Remove the beef from the skillet into a bowl and drain away the fat.
- Set the beef aside.
- Add the oil to the skillet and swirl to coat.
- Add the sliced onion and cut carrots, and saute for 4 minutes.
- Add the spices (cumin, cinnamon, coriander and cayenne) and saute for 30 seconds while stirring constantly.
- Add the ground beef back into the skillet along with the chicken broth, raisins, lemon zest, tomato paste, salt and chickpeas.
- Bring to a boil and then reduce the heat to a simmer (medium-low) for 5-10 minutes or until the mixture has thickened.
- Remove the skillet from the heat and stir in the fresh cilantro and lemon juice.
- Serve with couscous.
- Enjoy!
- Recipe inspired by: Cooking Light.
