Steak Night Salad with Couscous
In a large bowl, toss together the couscous, romaine, pepper, olives, 4
tablespoons of the vinaigrette, the parsley, and ¼ teaspoon of the salt. Set aside.
Set a steamer basket over simmering water in a medium saucepan. Put the
broccoli in the steamer basket and cook, covered, until just tender, about 4
minutes. Let cool.
Season the steak with the remaining ¼ teaspoon salt and the black pepper. Heat
the olive oil in a medium nonstick frying pan over medium-high heat. Add the
steak and cook, turning once, for 5 to 10 minutes for medium-rare (the timing
will vary depending on the thickness). Let the steak rest 5 minutes, then slice.
Divide the couscous mixture, tenderstem broccoli, and steak among four plates.
Drizzle with the remaining 2 tablespoons vinaigrette.
SERVES 4
550 g cooked wholewheat couscous
100 g chopped romaine lettuce hearts
75 g chopped roasted red pepper
40 g chopped pitted Kalamata olives
6 tablespoons Red Wine Vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon coarse salt
225 g tenderstem broccoli, trimmed
225 g boneless sirloin steak
Freshly ground black pepper
1 tablespoon olive oil
416 CAL, 20 G FAT (5 G SATURATED), 19 G PROTEIN, 39 G CARB, 4 G