Moroccan Skirt Steak with Roasted Pepper Couscous

Moroccan Skirt Steak with Roasted Pepper Couscous

12 Reviews
From: EatingWell Magazine, November/December 2009

Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet—just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.

Ingredients 4 servings

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  • 2 medium bell peppers
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground pepper
  • 1 whole lemon, plus more lemon wedges for garnish
  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
  • ⅔ cup whole-wheat couscous
  • 1 pound skirt steak (see Note) or sirloin steak, ¾ to 1 inch thick, trimmed
  • 2 tablespoons chopped green olives


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler.
  2. Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.
  3. Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate ½ teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.
  4. Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.
  • Ingredient Note: Skirt steak is a thin, flavorful and relatively inexpensive cut of beef. It is sometimes referred to as fajita steak. Look for it in well-stocked supermarkets or ask your butcher to order it for you.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 454 calories; 18 g fat(5 g sat); 7 g fiber; 36 g carbohydrates; 36 g protein; 38 mcg folate; 96 mg cholesterol; 3 g sugars; 1,868 IU vitamin A; 81 mg vitamin C; 28 mg calcium; 4 mg iron; 663 mg sodium; 483 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (37% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1 fat

Reviews 12

February 20, 2013
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By: EatingWell User
Great starting point! I like this one a lot, but I would recommend the version of it on I've not been really adventurous with new flavors, but this I will repeat! Pros: Wonderful flavors in the rub Cons: The couscous was TOO lemony
July 13, 2011
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By: Ellen
Not as well received as I had hoped The leftovers were good as a steak salad with honey-mustard seasoning, although Kaja did not like the seasoned meat that way. I ate some couscous on my salad too. Leftover steak is unheard of at our house, yet there it was. Offerred the kids a choice of unspiced steak (three takers) and Rice-a-Roni (four takers) Austin & I liked the steak Pros: Easy, I liked it Cons: Nobody liked the couscous except me
December 13, 2010
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By: Kat Y
tasty and easy weeknight meal Initially I was a little leery of using cinnamon to season the meat, but it actually turned out very good. The seasoning had a tasty and light flavor. I used sirloin because the skirt steak at the store looked very fatty. The couscous (although I didn't add the olives because I'm not a huge fan) was also very good, and I enjoyed the sweetness of the bell pepper. I used the lemon garnish to squeeze over the couscous and meat and think it made it. I would definitely make this again! Pros: Tasty and easy weeknight meal
September 28, 2010
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By: EatingWell User
I love this recipe so much that I schedule it my meal planning as often as possible. The flavors with this cut of meat are just wonderful. I can't eat grains, so I pair it with fennel. Perfect!
March 04, 2010
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By: EatingWell User
WOW! Blew me away, this was a great meal! Tons of flavor, really quick and very filling! I served brown rice instead of couscous because that's what I had on hand. The husband never knew the difference! I can always tell when something is a real winner with him because he goes back for seconds (we're both on diets). I used one red and one green bell pepper and served a spring mix salad with tomato and feta on the side. Big bravo to the EatingWell kitchen! This will definitely be made again in my house!
February 24, 2010
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By: EatingWell User
Five out of five family members would eat this again (including 1 picky eater). Quick, flavorful, inexpensive, different and healthy--what more could a busy family ask for?
January 19, 2010
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By: EatingWell User
I made this with chicken instead of steak and it was great! My husband has not liked couscous in the past but he really liked this version. Will definitely make again!
January 18, 2010
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By: EatingWell User
Quick & easy to prepare, with mild spiced flavor. The rub produces a great crust on the steak. I felt the lemon flavor dominated the cous cous, though to be fair I did seem to have a particularly juicy lemon, so that may be why. My husband and I both thought that the leftover steak would be superb sliced thinly in a sandwich with a mint/yogurt dressing.
December 16, 2009
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By: EatingWell User
This was really good. It was definitely a change from what we're used to, but in a good way. I had to use skillet steak because I couldn't find any skirt steak, but it worked just fine. I also used the grill for the peppers and steak because my broiler is a bit questionable. Other than that I made it as stated and my husband and I really enjoyed it. A great, out of the ordinary, quick meal.
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