We're so excited for this delicious steak dinner! Served with a veggie-packed couscous side dish, it'll be like taking a trip to Morocco without ever leaving your home.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Moroccan Spice Blend
Vegetable Broth Concentrate
Prep: Wash and dry all produce. Bring a kettle of water to a boil. Core, then thinly slice the red pepper. Slice the carrot into 1/4-inch rounds. Mince or grate the garlic. Roughly chop the cilantro and green onion. Zest, then juice the lemons.
Combine the couscous and broth concentrate in a large bowl. Stir in 3/4 cups boiling water (double for 4 people.) Cover with a lid and let stand for 5 min.
Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the red pepper and carrot. Cook until tender-crisp, 4-5 min. Add the garlic and half the green onion. Cook until fragrant, 1 min. Toss in the spinach and cook until wilted, 1-2 min. Transfer the veggies to bowl with the couscous. Cover to keep warm.
Cook the steak: Turn the pan up to medium-high heat. Season the steak with 1 tbsp spice blend (double for 4 people), salt and pepper. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 4-7 min per side. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)
Mix the couscous: Stir the veggies into the couscous along with a drizzle of oil, lemon zest and half the lemon juice. (TIP: Add more lemon juice, 1 tsp at a time, if you prefer a tangy-er salad!) Season with salt and pepper.
Finish and serve: Slice the steak against the grain. Serve alongside couscous. Sprinkle with cilantro and remaining green onion. Enjoy!