Easy Picadillo with Lemon Parsley Couscous

April 12, 2013

This dish is a family favorite. It's origins are Latin and there are so many variations of it. I have made it with ground turkey and pork as well and it's delicious. This could easily become a Vegetarian dish by subbing TVP or crumbled tofu (I haven't tried that version yet...) and it's naturally Gluten free. It can be served over rice, but today I made a Lemon Parsley Couscous and it was a beautiful compliment to this flavorful dish. This can also be used as a filling for

Ingredients:
1 1/4 lbs ground beef, turkey or pork
1 cup diced onion
1 cup diced celery
1 cup diced green pepper-I subbed carrots here
3 cloves garlic grated or minced
1 14 oz can whole or diced tomatoes-crushed with their juice
1 4 oz can tomato sauce-I used Rotel brand for a little heat
1/4 cup green olives-chopped
1/4 cup olive brine
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp Oregano
Pinch Cinnamon
1/2 cup frozen peas(optional-but so nice)

In a large pot, brown and crumble meat. Add in the Sofrito and stir to combine and cook for 5 minutes. Add in the garlic and cook for 1 minute. Add in the tomatoes and sauce, Worcestershire...
See the full directions on my site

Nutritions

Calories
396

Sodium
479mg
19% DV

Fat
22g
34% DV

Protein
28g
57% DV

Carbs
12g
4% DV

Fiber
3g
14% DV

Dinner Latin American