Simple Moroccan Couscous with Flank Steak
Ingredients for 5 servings
- 1 1/4 lb lean flank steak, chopped into 1-inch cubes
- pinch of sea salt & pepper
- 1 tablespoon olive oil
- 1 cup (red) onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves (or 1 1/2 tablespoons), freshly minced
- Flavor
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 2/3 cup frozen peas
- 2/3 cup shredded carrots
- 1 1/2 cup no-salt added beef stock (or broth)
- 1 cup dry (wheat) couscous
- 2 tablespoons (or more/less) fresh mint
- 1/3 cup raisins (optional but recommended)
- Garnish
- sliced almonds for crunch
- fresh mint
Steps
Step 1
Set a nonstick skillet on high heat. Once it’s hot, spray with a little olive oil then toss in the chopped beef. As the beef cooks, add a pinch of sea salt & pepper. Let the beef sear for 1 – 2 minutes before shaking the pan to sear other sides of the beef. Once you cook it to your desired readiness, remove it from the skillet.
Step 2
Reduce the heat to medium and add olive oil, garlic, onion and bell pepper. Cook for 2 minutes while ensuring the onions are turning brown and slightly translucent, then add the flavor (aka the seasonings). Bloom the spices ensure the onion and bell pepper are covered in oil and spices.
Step 3
Fold in the frozen peas and carrots, then pour in the broth. Once it begins to lightly simmer, immediately add the couscous. Gently fold everything together then remove the skillet from the heat. Cover the skillet and allow the couscous to absorb the broth, about 5 minutes or less.
Step 4
Mix in the beef, raisins and mint. Add shaved almonds to individual servings if desired. Enjoy!