Ingredients
- 2 medium bell peppers
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground pepper
- 1 whole lemon, plus more lemon wedges for garnish
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
- ⅔ cup whole-wheat couscous
- 1 pound skirt steak (see Note) or sirloin steak, 3/4 to 1 inch thick, trimmed
- 2 tablespoons chopped green olives
Directions
Step 1
Position rack in upper third of oven; preheat broiler.
Step 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.
Step 3
Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1/2 teaspoon zest from the lemon. 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.
Step 4
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.
Tips
Ingredient Note: Skirt steak is a thin, flavorful and relatively inexpensive cut of beef. It is sometimes referred to as fajita steak. Look for it in well-stocked supermarkets or ask your butcher to order it for you.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Per Serving: 454 calories; protein 36.4g; carbohydrates 36g; dietary fiber 6.5g; sugars 2.7g; fat 18.4g; saturated fat 5.1g; cholesterol 96.4mg; vitamin a iu 1868.2IU; vitamin c 80.7mg; folate 37.8mcg; calcium 28.5mg; iron 3.8mg; magnesium 36.3mg; potassium 483.5mg; sodium 663.3mg; thiamin 0.1mg.
Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1 fat