• BH&G 3468

    From Dave Drum@1:3634/12 to All on Thu Jul 29 06:03:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mediterranean Couscous & Beef
    Categories: Five, Beef, Pasta, Vegetables, Cheese
    Yield: 4 Servings

    3/4 c Israeli pearl couscous
    1 lb Beef flank steak
    5 tb Salt-free lemon pepper
    - marinade
    2 md Red and/or yellow tomatoes;
    - seeded, coarse chopped
    1/4 c Crumbled feta cheese

    Heat a dry medium saucepan over medium-low heat. Add
    couscous to hot saucepan; toast for 8 to 10 minutes or
    until golden brown, stirring frequently. Remove couscous
    from saucepan.

    Meanwhile, preheat broiler. Lightly coat the unheated
    rack of a broiler pan with nonstick cook ground black
    pepper and 1/8 teaspoon salt. Pour 1 tablespoon of the
    marinade into a custard cup; set the remaining 4
    tablespoons marinade aside. Brush the 1 tablespoon
    marinade onto beef. Place beef on the prepared rack.
    Broil 4 to 5 inches from the heat until desired doneness,
    turning once. Allow 12 to 14 minutes for medium.

    In the same medium saucepan combine 1 cup water, 1/4
    teaspoon ground black pepper, and 1/8 teaspoon salt;
    bring to boiling. Stir in couscous. Return to boiling;
    reduce heat. Simmer, covered, for 7 minutes. Stir in the
    reserved 4 tablespoons marinade, the tomatoes, and 2
    tablespoons of the feta cheese. Cook for 1 to 2 minutes
    more or until couscous and tomatoes are tender.

    To serve, thinly slice beef across the grain; serve over
    couscous mixture. Sprinkle with the remaining 2
    tablespoons feta cheese.

    Makes: 4 servings

    Better Homes & Gardens | February 2017

    MM Format by Dave Drum - 22 February 2017

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