Steak and Couscous Bowl with Broccoli and Red Pepper

This vibrant dish combines tender steak with fluffy couscous, complemented by sautéed broccoli and sweet red pepper. The addition of fresh greens adds a lovely crunch, while a hint of lemon and herbs brightens the flavors, making it a balanced and satisfying meal. Perfect for a wholesome dinner that respects traditional cooking methods while introducing a creative twist.

Ingredients:

• 1 lb flank steak
• 1 cup couscous
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cups mixed greens (such as arugula and spinach)
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. 1. Season the flank steak with salt, pepper, and dried oregano. Let it sit at room temperature for about 20 minutes.
2. 2. In a medium saucepan, bring 1 1/4 cups of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
3. 3. While the couscous is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli and red bell pepper, and sauté for about 5-7 minutes until the vegetables are tender-crisp. Add the minced garlic and cook for an additional minute.
4. 4. In the same skillet, push the vegetables to the side and add the seasoned flank steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest for a few minutes.
5. 5. Slice the steak against the grain and set aside.
6. 6. In a large bowl, combine the couscous, sautéed vegetables, and mixed greens. Drizzle with lemon juice and the remaining olive oil, and toss to combine.
7. 7. Serve the couscous and vegetable mixture topped with the sliced steak and a sprinkle of lemon zest.