Moroccan Skirt Steak W/Roasted Pepper Couscous (ZWT-9)

1. 1

   Position oven rack in upper third of oven & preheat broiler.

2. 2

   Place bell peppers on a baking sheet & roast under the broiler (turning every 5 min) until charred & softened (10-15 min).

3. 3

   Transfer to a clean cutting board.

4. 4

   When cool enough to handle, chop peppers into bite-sized pieces.

5. 5

   Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon & pepper in a sml bowl.

6. 6

   Grate 1/2 tsp zest from the lemon.

7. 7

   Juice the lemon into a 1-cup measure & add enough water to make 1 cup.

8. 8

   Pour into a sml saucepan & add the lemon zest, 1 tsp of the spice mixture & 1 tsp olive oil.

9. 9

   Bring to a boil.

10. 10

    Stir in couscous, cover, remove from heat & let stand.

11. 11

    Heat the remaining 1 tbsp oil in a lrg skillet over medium heat until shimmering (but not smoking).

12. 12

    Rub the remaining spice mixture on both sides of steak.

13. 13

    Cook the steak 2 to 3 min per side for med-rare.

14. 14

    Let rest on the cutting board for 5 minute Stir olives & the peppers into the couscous.

15. 15

    Thinly slice the steak & serve w/the couscous & lemon wedges as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.