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|Moroccan Beef & Couscous|
|Recipe courtesy North Dakota Wheat Commission|
|1 pound boneless top sirloin steak, cut 1” to 1 1/2” thick
2 tablespoon olive oil
2 tablespoons red wine vinegar
1 teaspoon cumin, divided
3/4 teaspoon black pepper, divided
1 green bell pepper, cut lengthwise into 1/4” strips and cut crosswise once
2 (14 1/2-ounce) cans diced tomatoes
2 cloves garlic, minced
1/2 teaspoon salt
1 cup couscous
1 1/2 cups beef broth (14 1/2-ounce can)
|Trim fat from steak. In a plastic bag, combine olive oil, 1 tablespoon vinegar, 1/2 teaspoon cumin and 1/4 teaspoon black pepper. Add beef and mix until covered with marinade. Refrigerate for 15 minutes, turning once.
In a saucepan, combine green pepper, tomatoes, 1 tablespoon vinegar, garlic, 1/2 teaspoon cumin, 1/2 teaspoon black pepper and salt. Bring to a boil over medium heat; simmer until slightly thickened, about 30 minutes.
Heat skillet over medium heat. When hot, sear steak until browned on each side. Transfer to ovenproof dish and place in 425° oven for 8 minutes (until medium rare). Slice crosswise into 1/4-inch strips.
Meanwhile, in a second saucepan bring broth to a boil; stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff couscous with fork and spoon onto large platter. Cover with sauce. Top with strips of beef. Serves 4.
|Each serving provides: 418 calories, 34 g protein, 45 g carbohydrates, 4 g fiber, 10 g fat, 75 mg cholesterol, 21 mcg folate, 6 mg iron, 1028 mg sodium.