In this recipe, green beans are braised in tomato sauce until they are tender. Adding couscous to the skillet rounds out the meal, but the couscous could also be substituted for rice if you prefer.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:30 minutes
- 1 ½ tablespoons olive oil
- ½ medium onion, thinly sliced (about 1/3 cup)
- Kosher salt and freshly ground black pepper
- 1 pound ground lamb
- 1 teaspoon ground turmeric
- ½ teaspon ground cumin
- 1 teaspoon cayenne pepper (optional)
- 1 (28-oz) can whole peeled tomatoes and their juices
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 cup water or homemade or store-bought low sodium chicken broth
- 6 ounces pearled couscous
- 2 tablespoons fresh juice from 2 limes
Heat the oil in 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring, until softened, 2 to 3 minutes. Add the lamb, breaking it apart with a spoon. Add the spices and cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
Add the tomatoes and allow to cook for a few minutes to soften, then gently break them apart with a potato masher. Add the green beans and the water or broth and bring the liquid to a simmer. Add the couscous, cover, and cook until the cous cous is cooked through, about 12 minutes, stirring occasionally. Season to taste with salt and pepper, stir in the lime juice, and serve.