Sunday, November 9, 2008


1 10-ounce box couscous
1 pound ground beef
Kosher salt and pepper
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
4 tablespoons extra-virgin olive oil
6 scallions, trimmed and sliced
4 Roma (plum) tomatoes, quartered
1 seedless cucumber, sliced into half-moons
3 tablespoons tablespoons fresh lemon juice
(i also added feta)
1 8-ounce container hummus (optional)

Place the couscous in a medium bowl and pour 1 1/2 cups hot tap water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the cumin, and oregano.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.
Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and the remaining oil in a large bowl.
Divide among individual plates. Serve with the burgers and hummus, if desired.

4 servings

Sara Quessenberry
Real Simple, APRIL 2008

1 comment:

Suz-- said...

Weight Watcher's points = 11

This is much higher than I thought it would be... it's even calculated using ground beef that is no more that 10% fat. I also left of the hummas but included the feta. The odd thing to me about this recipe is if you are on the Weight Watcher's Core plan, rather than the flex you could make this a completely Core meal, which means you wouldn't have to count the points for it at all (leaving out the feta and making your own hummas). The trick is you eat when you are hungry (not starving) and you stop eating when you are full (not stuffed).