Maple-Glazed Beef With Spiced Couscous

Maple-Glazed Beef With Spiced Couscous
Servings: 6 Prep 20 mins Chill 30 mins Cook 5 mins Broil 12 mins


Maple-Glazed Beef:
  • 24 bamboo skewers (10 inch)
  • 1 cup maple syrup
  • 1 teaspoon Chinese five-spice powder OR: 1/2 teaspoon each ground cloves and ground cinnamon
  • 1/2 cup cider vinegar
  • 3/4 teaspoon red-pepper flakes
  • 2 tablespoons soy sauce
  • 1 flank steak (1-1/2 pounds)
  • 2 teaspoons cornstarch
Spiced Couscous:
  • 1 can (14.5 ounces) chicken broth
  • 1/4 cup water
  • 1/2 teaspoon Chinese five-spice powder OR: 1/4 teaspoon each ground cloves and ground cinnamon
  • 1/3 cup seedless golden raisins
  • 1 medium-size carrot, peeled and finely chopped
  • 1 tablespoon vegetable oil
  • 1 box (10 ounces) plain couscous
  • 2 scallions, finely chopped

Make It


1. Soak 24 bamboo skewers in hot water. Combine maple syrup, 1 teaspoon five-spice powder, vinegar, pepper flakes and soy in large plastic food-storage bag or large glass baking dish. Add flank steak; refrigerate 30 minutes to 1 hour, turning occasionally.

2. Heat broiler. Remove steak from marinade, letting excess drip back into container. Place steak on cutting board. Transfer marinade to saucepan.

3. Slice steak diagonally across grain into 1/4-inch-thick slices. Thread slices onto soaked skewers.

4. Stir cornstarch into reserved marinade in pan. Boil 3 minutes. Reserve half of marinade for serving; use remaining half for cooking.

5. Place half the skewers on broiler-pan rack. Brush lightly with marinade. Broil about 4 inches from heat for 3 minutes. Flip over. Brush again with marinade. Broil additional 3 minutes. Remove to a platter. Repeat with remaining skewers.

Spiced Couscous:

6. Meanwhile, bring chicken broth, water, 1/2 teaspoon five-spice powder, raisins, carrot and oil in medium-size saucepan to a boil. Stir in couscous; remove from heat and cover saucepan. Let stand 5 minutes. Fluff with fork. Stir in chopped scallions.

7. Serve the couscous with the meat skewers and the reserved marinade as a sauce.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 516, Fat, total (g): 10, chol. (mg): 41, sat. fat (g): 3, carb. (g): 84, fiber (g): 3, pro. (g): 23, sodium (mg): 700, Percent Daily Values are based on a 2,000 calorie diet.