Vermicelli with Sweet-Hot Beef

• 1 pound ground chuck
  
• 1/2 cup water
• 1/4-cup raisins
  
• 1 & 1/2 tsp. ground cumin
• 1 & 1/4 tsp. pepper
  
• 1/4 tsp. cinnamon
• 1/8 tsp. red pepper
  
• 1 (8 ounce) can tomato sauce
• 2-tsp. lemon juice
  
• 3 & 3/4 cups hot cooked vermicelli
• Chopped Parsley (Optional)

Cook beef in a large non-stick skillet over medium-high heat until brown, stirring to crumble.
Drain in a colander; set aside. Wipe drippings from skillet with paper towel.
Return meat to skillet. Stir in water and next 7 ingredients; cook over low heat 15 minutes, stirring occasionally.
Remove from heat; stir in lemon juice. Spoon over vermicelli. Sprinkle with parsley, if desired.

Yield 5 serving, serving size 1/2-cup meat mixture and 3/4 cup pasta.
Points: 8, Calories, 358 per serving.