Marinade:
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 cup honey
1/2 cup olive oil Honey-Spice Couscous:
2 cups water
1/3 cup steak marinade
1 (8.75-ounce) can garbanzo beans
1 cup fresh seeded and chopped tomatoes
1/3 cup chopped fresh flat-leaf parsley
1 (10 to12-ounce) package couscous
To prepare marinade, combine
vinegar and seasonings; stir well. Add honey and oil, stirring
until blended. Remove 1/3 cup marinade; set aside for preparing
couscous. Place flank steak in plastic bag; add remaining marinade,
turning to coat. Close bag securely and marinate in refrigerator
1 hour or up to overnight.
Preheat 10 or 12-inch
skillet over medium heat. Remove steak from marinade; discard
marinade. Place steak in skillet (Cut steak in half, if necessary
to fit pan.) Cook 8 to 10 minutes, or until browned. Turn steak,
cover and reduce heat to low. Cook 7 to 10 minutes for medium
doneness. Slice steak diagonally into thin slices. Serve with
pan juices.
While steak is cooking,
prepare Honey Spiced Couscous. In large saucepan combine water,
reserved marinade, garbanzo beans, tomatoes and parsley. Bring
to a boil over high heat. Stir in couscous. Cover and remove
from heat; let stand 5 minutes. Fluff with fork to serve.
Makes 6 servings.
Nutrients Per Serving:
(1/6 of recipe)
Calories: 532 Fat Total:
19 g
Protein: 31 g Cholesterol: 54 mg
Carbohydrates: 59 g Sodium: 423 mg
Dietary Fiber: 6 g
