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?
Moroccan Skirt Steak with Roasted Pepper Couscous
From EatingWell: 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.
12 Reviews for Moroccan Skirt Steak with Roasted Pepper Couscous
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!
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.
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.
Excellent. I prefer steak grilled instead of fried, but this was awesome. The couscous is excellent as well. Definitely make this again, very easy and delicious on a weeknight.