Flank steak with pomegranate couscous
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
When preparing couscous, be sure to cover it and remove it from the heat quickly. Letting it stand to steam for a full 5 minutes or more before fluffing it with a fork is the key to a light grain.
Ingredients
Ground cumin
1 tsp
Black pepper
½ tsp
Table salt
½ tsp
Uncooked lean flank steak
1 pound(s)
Chicken broth
1 cup(s)
Uncooked whole wheat couscous
¾ cup(s)
English cucumber
½ medium
Cilantro
¼ cup(s)
Pomegranate seeds (arils)
5 oz
Orange zest
½ tsp
Orange juice
2 Tbsp
Olive oil
2 tsp
Instructions
1
Spray ridged grill pan lightly with nonstick spray and set over medium-high heat.
2
Combine cumin, pepper, and 1⁄4 teaspoon salt in small bowl; rub on both sides of steak. Cook steak until instant-read thermometer inserted into side of steak registers 145°F for medium, 4–5 minutes per side. Transfer to cutting board and let rest 5 minutes.
3
Meanwhile, combine broth and remaining 1⁄4 teaspoon salt in medium saucepan and bring to boil over high heat. Stir in couscous, remove from heat, cover, and let stand 5 minutes.
4
Fluff couscous with fork and stir in cucumber, cilantro, pomegranate seeds, orange zest, and orange juice. Slice steak into 20 thin slices and serve over couscous, drizzled with oil.
5
Serving size: 5 slices steak and 1 1/4 cups couscous mixture
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