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Moroccan Skirt Steak with Roasted Pepper Couscous

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet—just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.
2   medium bell peppers
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   skirt steak (see Note) or sirloin steak, 3/4 to 1 inch thick, trimmed
2 tablespoons   chopped green olives

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.
Moroccan Skirt Steak with Roasted Pepper Couscous Recipe at
Position rack in upper third of oven; preheat broiler.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
Nutrition Facts per Serving
Yield:   4 servings
Calories: 455
Fat. Total: 18g
Protein: 36g
Carbohydrates, Total: 36g
Fat, Saturated: 5g
Fiber: 7g
Cholesterol: 67mg
Sodium: 663mg
% Cal. from Fat: 36%
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