Preparation

1. Position rack in upper third of oven; preheat broiler.
2. Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.
3. Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.
4. Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.

Tips & Notes

• Ingredient Note: Skirt steak is a thin, flavorful and relatively inexpensive cut of beef. It is sometimes referred to as fajita steak. Look for it in well-stocked supermarkets or ask your butcher to order it for you.

Nutrition

455 calories; 18 g fat ( 5 g sat , 10 g mono ); 67 mg cholesterol; 36 g carbohydrates; 36 g protein; 7 g fiber; 663 mg sodium; 483 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1 fat

Nutrition Note: Vitamin C (140% daily value), Zinc (57% dv), Vitamin A (35% dv), Magnesium (20% dv).

Categories: COOKING/FOOD, HEALTH

Tags: Arugula, Beef, Black pepper, Olive oil, Pinot Noir, Sirloin steak, Steak, Teaspoon