Spiced Beef Patties With Couscous Recipes

Steps:

• Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls.
• Shape the ground beef into four 4-inch-wide patties and season both sides with the taco seasoning and a generous pinch each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4 to 6 minutes.
• Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips.

Steps:

• Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve.
• Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside.
• Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce.

Steps:

• Directions.
• 1.Place couscous in a large bowl and add 1 ½ cups boiling water. Cover and set aside for 5 minutes, then fluff with a fork.
• 2.Toss couscous with the zucchini, tomato, raisins, mint, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
• 3.In a large bowl, combine beef, carrots, parsley, scallions, tomato paste, paprika, cumin, cinnamon, 1 teaspoon salt, and ½ teaspoon pepper. Make twelve ½-inch-thick patties.
• 4.Heat remaining oil in a nonstick skillet. In batches, cook patties over medium heat, 3 to 4 minutes per side for medium-rare. Serve with couscous.

Steps:

• Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
• Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.

Steps:

• Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
• For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
• To serve, prepare couscous according to package directions, mound in center of platter and surround with the beef patties.

Steps:

• Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
• For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
• Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.