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Photo of Flank steak with pomegranate couscous by WW

Flank steak with pomegranate couscous

8
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, cracked

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, diced

Cilantro

¼ cup(s), chopped

Pomegranate seeds

5 oz

Orange zest

½ tsp, finely grated

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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