Crunchy lettuce cups become edible vessels for this hands-on, Middle Eastern-inspired supper that features couscous, zucchini, and fresh mint.
1. Coarsely grate the zucchini on a box grater. In a 12-inch skillet, heat the oil on medium. Add the onions, carrots, and zucchini. Cook 10 min., until vegetables begin to soften, stirring occasionally.
2. Meanwhile, cook the couscous according to package directions. Chop the mint. Separate lettuce leaves.
3. Increase skillet heat to medium-high. To skillet, add the beef, ras el hanout seasoning, and ¼ cup water. Cook 6–7 min., until beef is cooked, breaking up with back of spoon. Season with salt and pepper to taste.
4. Remove skillet from heat. Stir in mint and cooked couscous. Serve mixture in lettuce leaves.