Harissa Sirloin Steak With Carrot-Cous Cous Salad Recipe
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • 2 teaspoons harissa powder
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • 2 (6-ounce) sirloin steaks
  • 1 cup couscous
  • 4 tablespoon olive oil, divided
  • 2 teaspoons red wine vinegar
  • 2 teaspoon mustard
  • 1 garlic clove
  • salt, to taste
  • pepper, to taste
  • 3 medium carrots
  • 2 sweet peppers
  • ΒΌ cup Italian parsley
Directions
  1. In a small bowl, combine the harissa, coriander, and sumac. Evenly coat steaks with spice rub.
  2. Cook the couscous per package directions. When done, fluff with a fork and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet on medium heat. Cook the steaks until evenly browned and at the desired internal temperature, about 5 minutes per side for 145 F.
  4. In a medium bowl, whisk together remaining olive oil, red wine vinegar, and mustard. Grate in garlic clove and whisk until combined. Season to taste with salt and pepper.
  5. Use a peeler to peel the carrots into long ribbons. Thinly slice the peppers and chop the parsley.
  6. In a large bowl, combine the couscous, carrots, peppers, and parsley. Dress with vinaigrette and top with steak to serve. Drizzle with pomegranate molasses, if using.