Balkan Beef Skillet with Lemon-Herb Couscous and Fresh Salad

A robust ground beef skillet rich with savory Balkan-inspired spices, served alongside fluffy lemon-herb couscous and a crisp cucumber-tomato salad for a complete, quick, and satisfying meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Balkan
• Difficulty: Easy
• Cost: $5.31/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• sauté
• quick
• comfort food
• savory
• fresh
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 lean)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 red bell pepper (cored and diced)
• 2 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.75 teaspoon black pepper
• 0.75 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 1.75 cup beef broth (low sodium)
• 1.5 cup instant couscous
• 0.5 teaspoon lemon (zest)
• 1 cucumber (diced)
• 2 Roma tomatoes (diced)
• 0.25 red onion (small, very thinly sliced)
• 1 tablespoon red wine vinegar
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat 1 teaspoon olive oil in a large skillet or deep pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain any excess grease and transfer the beef to a plate, leaving a small amount of residual fat in the pan.
2. Add the diced yellow onion and red bell pepper to the skillet. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
3. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
4. Return the ground beef to the skillet. Stir in the smoked paprika, dried oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and cayenne pepper (if using). Cook for 1 minute.
5. Pour in the can of diced tomatoes (undrained) and 1/2 cup beef broth. Bring to a simmer, then reduce heat to medium-low, cover, and let cook for 5 to 7 minutes to allow flavors to meld.
6. While the skillet is simmering, prepare the couscous: In a medium bowl, combine the instant couscous, 1 1/4 cups beef broth, 1 teaspoon olive oil, lemon zest, and 1 tablespoon fresh parsley. Bring the remaining 1 1/4 cups beef broth to a boil (this quantity was consolidated into 1 3/4 cups, so 1 1/4 cups broth from that for the couscous + the 1/2 cup broth previously used in the skillet will be accounted for) and pour over the couscous mixture. Cover the bowl tightly with a plate or plastic wrap and let stand for 5 minutes, or until the liquid is absorbed and the couscous is fluffy.
7. Also, prepare the salad: In a separate small bowl, combine the diced cucumber, diced Roma tomatoes, and thinly sliced red onion. Drizzle with red wine vinegar, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.
8. Serve the Balkan Beef Skillet hot over the lemon-herb couscous, with a side of the fresh cucumber-tomato salad. Garnish with remaining chopped fresh parsley.

Notes

Leftovers store well in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Adjust cayenne pepper for desired spice level.

Nutrition (per serving)

• Calories: 583
• Protein: 31.8 g
• Carbohydrates: 39.8 g
• Fat: 30.5 g
• Fiber: 5.8 g
• Sodium: 645 mg
• Saturated Fat: 11.3 g
• Sugar: 8 g
• Cholesterol: 85 mg