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

Skirt Steak and Roasted Pepper Couscous

Skirt Steak and Roasted Pepper Couscous

From Eating Well

Ingredients

  1. 2 medium bell peppers
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    3/4 teaspoon salt
    1/2 teaspoon ground turmeric
    1/2 teaspoon ground cinnamon
    1/2 teaspoon freshly ground pepper
    1 whole lemon, plus more lemon wedges for garnish
    1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
    2/3 cup whole-wheat couscous
    1 pound skirt steak or sirloin steak, 3/4 to 1 inch thick, trimmed
    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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