Moroccan Skirt Steak W Roasted Pepper Couscous Zwt 9
Entered for zwt-9, this is the 2nd of 3 recipes from an article at the eating well website titled “healthy couscous recipes”. Per the recipe intro: “thin cuts of beef (such as skirt steak or sirloin steak) cook very quickly when seared in a hot skillet -- just right for a busy weeknight. We love how the spicy moroccan flavors of the steak compliment the sweet, roasted pepper-studded couscous. Serve w/an arugula salad & a glass of pinot noir.” prep & cook times were noted as an identical total, but i have allowed an extra 10 min for ingredient assembly. Enjoy!!
Steps
Position oven rack in upper third of oven & preheat broiler.
Place bell peppers on a baking sheet & roast under the broiler until charred & softened.
Transfer to a clean cutting board.
When cool enough to handle , chop peppers into bite-sized pieces.
Meanwhile , combine cumin , coriander , salt , turmeric , cinnamon & pepper in a sml bowl.
Grate 1 / 2 tsp zest from the lemon.
Juice the lemon into a 1-cup measure & add enough water to make 1 cup.
Pour into a sml saucepan & add the lemon zest , 1 tsp of the spice mixture & 1 tsp olive oil.
Bring to a boil.
Stir in couscous , cover , remove from heat & let stand.
Heat the remaining 1 tbsp oil in a lrg skillet over medium heat until shimmering.
Rub the remaining spice mixture on both sides of steak.
Cook the steak 2 to 3 min per side for med-rare.
Let rest on the cutting board for 5 minute stir olives & the peppers into the couscous.
Thinly slice the steak & serve w / the couscous & lemon wedges as desired.
Ingredients
bell peppers, cumin, coriander, salt, turmeric, cinnamon, black pepper, lemon, olive oil, whole wheat couscous, skirt steak, green olives