This healthy meal gets a burst of flavor from Middle Eastern spices.
DOUBLE DUTY
Make a double batch of the spiced burger mixture, form into patties and freeze on a parchment-lined baking sheet until firm, at least 5 hours. Transfer to a resealable plastic bag and freeze for up to 3 months.
INGREDIENTS
- 1 each red and yellow pepper, cut into 1" pieces
- 1 tsp. extra-virgin olive oil
- 1 1/2 lb. Lean Ground Beef
- 2 tsp. grated lemon zest
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- 1 c. couscous
- 4 c. baby spinach
- 3 tbsp. fresh lemon juice
DIRECTIONS
1. Heat broiler. Line a large rimmed baking sheet with nonstick foil. Place peppers on baking sheet, toss with oil and broil until tender and lightly charred, 5 to 7 minutes. Transfer to a plate.
2. Meanwhile,in a large bowl, combine the beef, lemon zest, cumin, coriander, oregano and 1⁄2 teaspoon each salt and pepper. Form into 16 small patties. Transfer to baking sheet and broil until cooked through, 5 to 7 minutes.
3. Meanwhile, place couscous in a large bowl and add 1 1⁄4 cups just- boiled water. Cover and let sit until all the water is absorbed, 10 minutes. Fold in spinach, peppers, lemon juice, and 1⁄4 teaspoon each salt and pepper; serve with the mini burgers.
PER SERVING 470 CAL, 15.5 G FAT (5.5 G SAT FAT), 103 MG CHOL, 484 MG SOD, 40 G PRO, 40 G CAR, 4 G FIBER