Spiced Beef Stir Fry

From BHG's New Diabetic Cookbook. Per serving: 378 calories, 11 g fat, 60 mg cholesterol, 40 g carb, 8 g fiber, 28 g protein

• Ready In: 1 hr 11 mins
• Serves: 5

Ingredients

• 1  teaspoon ground cumin
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb boneless beef top sirloin steak, cut into 3/4-inch cubes
• 1 (14 1/2ounce) can chicken broth
• 1 1⁄4 cups couscous
• 3  plum tomatoes, chopped
• 1⁄2 medium cucumber, halved lengthwise and sliced
• 2  tablespoons  snipped cilantro
• 1  tablespoon  snipped mint
• 8  green onions, bias-sliced into 1-inch lengths
• 2  teaspoons canola oil

Directions

1. In a heavy-duty zip-top plastic bag, add the first 7 ingredients; seal bag and shake to mix up the spices.
2. Add beef to the bag, seal bag; toss to coat beef; set aside.
3. In a saucepan, bring the chicken broth to a boil.
4. Stir in couscous; remove from heat.
5. Cover and let stand for 5 minutes.
6. Stir in tomato, cucumber, cilantro, and mint; cover to keep warm.
7. Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
8. Add in green onions; stir-fry for 2-3 minutes or until crisp-tender; remove green onions from skillet.
9. Add 1 teaspoon oil to skillet; add in half the beef.
10. Stir-fry for 2-3 minutes or to desired doneness; remove from skillet.
11. Repeat with remaining oil and beef; return all beef to skillet; heat through.
12. To serve, equally divide couscous mixture among 5 plates.
13. Top each with beef mixture and green onions.