Make this entire meal in one Dutch oven by cooking each element consecutively. The sauce is enhanced by the browned bits that are left in the pan after cooking the steaks. The couscous takes minutes to prepare, making this dinner a go-to for time-pressed evenings.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Steaks:
Apricot Couscous:
Method
Steaks: Sprinkle beef with salt and pepper. In Dutch oven or heavy-bottomed saucepan, heat half of the oil over medium heat; cook beef, turning once, until medium-rare, 8 to 10 minutes. Transfer to plate; tent with foil to keep warm.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add broth, orange juice and mustard, stirring up browned bits; bring to boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 5 minutes. Scrape into serving dish; keep warm. Drizzle over steaks before serving.
Apricot Couscous: In same pan, bring broth to boil. Add broccoli; cook, stirring, for 1 minute. Remove from heat; stir in couscous, apricots, salt and pepper. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork; serve with steaks.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 583 mg
- Sugars 15 g
- Protein 31 g
- Calories 465
- Total fat 16 g
- Potassium 787 mg
- Cholesterol 55 mg
- Saturated fat 4 g
- Total carbohydrate 50 g
%RDI
- Iron 26
- Folate 32
- Calcium 7
- Vitamin A 11
- Vitamin C 102
