When I was younger, my parents made a version of this recipe with cubes of lamb meat and rice, and I would make life difficult by picking out the green beans because I "didn't like them." We all have stories like that, right? Luckily, times have changed, and I can fully enjoy the dish and the delicious, healthy green beans.
To cut down on cooking time for this version of the recipe, I used ground lamb instead of stew meat and I opted for couscous instead of rice, but feel free to use rice or Moroccan couscous instead. For extra flavor, the meat is seasoned with spices like turmeric and cumin and then finishes cooking in the tomato sauce along with the green beans.
Overall, the dish is very easy to make and the leftovers can be reheated and eaten throughout the week if you're just cooking for one or two.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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