Basil Stir-Fry

1 c Water

1 tb Corn oil

1/4 lb Ground beef

1/2 lg Green pepper sliced

1 md Carrot sliced

1/4" thick

1 md Onion sliced thin

1 ts Dried basil

1/2 ts Dijon mustard

2 tb Cider vinegar

2 bn Fresh spinach washed In a small saucepan, heat water to boiling, add couscous, cover and set aside. Add oil to wok or heavy skillet; over hight heat, quickly brown meat; add peppers, carrots, and onions. Continue stirring until vegetables are slightly cooked, about 2-3 minutes. Add basil, mustard, and vinegar and mix thoroughly. Reduce heat to low, toss spinach on top, cover and allow to steam

3 or 4 minutes. Serve over couscous. Per serving:

456 Calories;

23g Fat (44% calories from fat);

18g Protein;

46g Carbohydrate;

48mg Cholesterol;

382mg Sodium Recipe By : Sage Cottage Herb Garden Cookbook, Dorry Baird Norris Serving Size :