Spanish-Style Couscous

Spanish-Style Couscous
 
1 cup couscous
1 lb. lean ground beef
1/2 medium onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1 14 1/2 oz. can beef broth
1/2 cup pimiento-stuffed green olives, sliced
1 small green bell pepper, seeded and cut into 1/2 inch pieces

Bring 1 1/3 cups water to a boil over high heat in 1 quart saucepan. Stir in couscous. Cover, removed from heat. Place meat in large skillet; cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add onion, garlic, cumin and thyme, cook and stir
30 seconds or until onion and garlic are tender. Add beef broth and olives, bring to a boil. Boil, uncovered, 5 minutes. Add pepper; cover and simmer 5 minutes more or until broth is reduced by half. Fluff couscous with fork. Spoon couscous onto plates or into serving bowls. Spoon meat mixture and broth over couscous. Serves 4.