Greek Beef, Vegetable, and Couscous Skillet

When it gets warmer outside, I crave Greek food, all day every day.

I love the bright, fragrant flavors. I love how many vegetables it uses.

And I love any chance to eat my favorite medi-mexi dip, which is totally tasty with Greek food.

This dish a lot easier than moussaka with a lot of the same flavors. Just be sure that whatever meat you use is as lean as possible – you don’t to have to drain a whole bunch of grease. You will also note that I don’t use dill in this recipe – that’s because I serve it alongside a dip that is made with fresh dill, and I’m not a fan of dill overload.

I am, however, a fan of Greek overload.

Greek Beef, Vegetable, and Couscous Skillet

Ingredients:

3/4 pound lean ground meat (chicken, lean beef or pork, buffalo, etc.)

1 cup Israeli couscous, cooked

2 large or 4 small zucchini, diced

3 scallions, diced all the way up to the green part

1 tsp. cinnamon

1 tsp. dried mint

2 tsp. dried oregano

2 tsp. salt

2 tsp. pepper

2 tomatoes, diced (or 1 small can crushed tomatoes, drained)

1/4 cup roasted bell peppers, chopped

4 oz. feta cheese, crumbled

2 tbsp. olive oil

juice of half a large lemon

1. Heat the olive oil in a large skillet until it is shimmering, then add the zucchini to the pot. It will sizzle quite a bit -that’s what you want. Leave the zucchini undisturbed in a single layer until the bottoms are browned (about 4 minutes) , then start moving the zucchini around to let all sides brown. Add the scallions.  2. Add the meat, the other spices, and the bell peppers. Cook until the meat is no longer pink, and then drain fat if necessary.

3. Towards the end of the process, add the tomatoes, lemon juice, and bell peppers. Cover the pan with a lid to let the tomatoes break down.

4. In about 5 minutes, the tomatoes should be soft and juicy. When they are, taste for seasoning.

5. Add the couscous…

and top with feta. Cover the pan with a lid and in a few minutes, the feta will have melted.

6. Serve with Medi-Mexi  dip and tomato cucumber salad.

This dish is just delicious. Yes, it falls apart when you serve it, but it looks great while whole in the pan! The taste is very fresh and bright from the lemon juice, savory form the meat, and faintly sweet from the cinnamon. The vegetables are  crunchy in some parts, soft in others, and the scallions provide a gentle onion-like flavor without overpowering the other ingredients. This is very satisfying, without being heavy, and when it is served with fresh salad and yogurt sauce, it really constitutes an entire meal.

Get ready, blog. This blog is gonna get real Greek this summer.