Save time and money! Use a short shopping
list and staples from your pantry to serve a fresh
and fl avorful dinner in minutes.Add couscous to a hot medium saucepan over medium-low heat; toast 8 to
10 minutes or until golden, stirring frequently. Remove couscous from pan.
Meanwhile, preheat broiler. Coat unheated rack of a broiler pan with nonstick cooking
spray. Brush 1 tablespoon of the marinade onto beef. Place beef on prepared rack.
Broil 4 to 5 inches from heat until meat reaches desired doneness, turning once.
Allow 12 to 14 minutes for medium. In the same saucepan combine 1 cup water,(^1) / 4 teaspoon black pepper, and (^1) / 8 teaspoon salt; bring to boiling. Stir in couscous.
Return to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in remaining
4 tablespoons marinade, the tomatoes, and half of the feta. Cook 1 to 2 minutes or
until couscous is tender. Slice beef across grain; serve over couscous mixture.
Sprinkle with remaining feta.
PER SERVING: 317 CAL. | 10 G TOTAL FAT (3 G SAT. FAT)|73 MG CHOL. |330 MG SODIUM
26 G CARB. | 2 G FIBER | 3 G SUGARS | 30 G PRO.
1 lb. beef
fl ank steak
(^3) / 4 cup dried
Israeli couscous
2 medium red
and/or yellow
tomatoes, seeded
and coarsely
chopped
(^1) / 4 cup crumbled
reduced-fat feta
cheese or feta
cheese (1 oz.)
5 Tbsp. salt-free
lemon-pepper
meat marinade
Greek Couscous & Beef SERVES 4 (3^1 / 2 oz. cooked beef +^1 / 2 cup couscous each)
64 Heart-Smart Recipes