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1
Trim and throw away any excess fat from roast.
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2
Place meat in a 9-by-13 inch metal roasting pan.
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3
In a bowl, combine wine, soy sauce, garlic and coriander.
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4
Brush wine mix proportionately over roast.
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5
Bake in a 425-degree oven, brushing 4 times with mix (if pan drippings begin to burn, add in 4 to 6 Tbsp.
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6
water to pan and scrape browned bits free).
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7
Reserve any remaining wine mix.
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8
Roast till a thermometer inserted in thickest part registers 125 degrees F for rare, 35 to 45 min.
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9
After 25 min, check temperature every 5 - 10 min.
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10
Transfer meat to a carving board; reserve all meat juices.
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11
Let roast stand, loosely covered.
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12
Meanwhile, pour meat juices and remaining wine mix into a measuring c. and add in sufficient broth to make 2 1/4 c. total.
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13
Pour into roasting pan; bring to a boil over medium-high heat; stir and scrape browned bits free.
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14
Add in couscous; stir till boiling.
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15
Remove from heat and cover pan very tightly with foil; let stand till liquid is absorbed, about 5 min.
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16
Stir in peas, green onion and any juices on the carving board which have accumulated from the roast.
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17
Arrange sliced meat and couscous on platter.
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18
Garnish with parsley.
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19
Season with salt and pepper to taste.
