This is a delicious, easy weeknight dinner for ya. It was our first time making couscous without the pre-packaged spice packs. The bell peppers and olives really made it (and neither of us are typically olive fans). The steak is juicy and delish too. The dish really has a great Indian/Moroccan flavor - we definitely recommend it! Sorry I can't very accurately distinguish the differences between these two ethnic foods - I need to eat more of them for sure! Modified from Eating Well, serves 4.
- 2 medium bell peppers (we used green, but red or orange would be even more tasty)
- 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 sirloin steak, 3/4 to 1 inch thick, trimmed
- 3 tablespoons chopped green olives
- Position rack in upper third of oven; preheat broiler.
- Cut bell peppers in half and remove core/seeds. Place bell pepper halves 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.
- Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.
- Grate 1/2 teaspoon zest from the lemon, set aside. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. 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.
- 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.
- Stir olives and the peppers into the couscous.
- Thinly slice the steak and serve with the couscous and lemon wedges, if desired.