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Moroccan Beef & Couscous
Adapted from a North Dakota Beef 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.

Nutritional Information
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.