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Easy Moroccan-Inspired Steak and Couscous Recipe

Fast & Easy Dinner: Skirt Steak and Roasted Pepper Couscous

It's just one week until Dec. 25, and between the Christmas cookies, edible gifts, and holiday cocktail parties, my regular diet has gone by the wayside. Tonight I'm taking matters into my own hands by making a healthy steak and couscous dish. Couscous is a simple ingredient and it's important to season it well. This recipe does so with a Moroccan-inspired mixture of spices — cumin, coriander, turmeric, and cinnamon. The steak is rubbed with the same blend, resulting in a dish that is intensely flavorful. To get the straightforward recipe,

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Skirt Steak and Roasted Pepper Couscous

Skirt Steak and Roasted Pepper Couscous

Easy Moroccan-Inspired Steak and Couscous Recipe 2009-12-14 21:32:48

Ingredients

  1. 2 medium bell peppers
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground coriander
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon ground turmeric
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon freshly ground pepper
  8. 1 whole lemon, plus more lemon wedges for garnish
  9. 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
  10. 2/3 cup whole-wheat couscous
  11. 1 pound skirt steak or sirloin steak, 3/4 to 1 inch thick, trimmed
  12. 2 tablespoons chopped green olives

Directions

  1. Position rack in upper third of oven; preheat broiler.
  2. Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.
  3. Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.
  4. Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup.
  5. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.
  6. Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes.
  7. Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.

Serves 4.

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