Moroccan Steak Salad

Moroccan Steak Salad
Servings: 4 Yield: servings Prep 10 mins Cook 8 mins


  • 3/4 cup dry pearl couscous
  • ounce dried apricots (about 1/4 to 1/3 cup)
  • 3/4 pound beef filet mignon
  • 3/4 teaspoon garam masala
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced almonds
  • 2 tablespoons olive oil
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 1/2 cups packed arugula
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey

Make It

1. Bring a medium saucepan of lightly salted water to a boil. Add couscous and cook 7 minutes. Stir apricots into couscous and cook 1 minute more.

2. Meanwhile, cut steak into 3/4-inch pieces. Toss with 1/2 tsp of the garam masala, 1/4 tsp of the salt and 1/8 tsp of the pepper. Heat a large stainless skillet over medium heat. Add almonds and toast 3 minutes, shaking pan frequently. Transfer to a plate. Increase heat to medium-high and add 1 tbsp of the oil, swirling to coat pan. Add beef and sear on all sides, 2 to 3 minutes.

3. Drain couscous and transfer to a large serving bowl. Add beef and any drippings, chickpeas and arugula to bowl. In a small bowl, whisk vinegar, honey and remaining 1 tbsp olive oil, 1/4 tsp garam masala, 1/2 tsp salt and 1/8 tsp pepper. Add to large bowl and toss. Stir in toasted almonds and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 505, Fat, total (g): 22, chol. (mg): 55, sat. fat (g): 5, carb. (g): 50, fiber (g): 8, pro. (g): 27, sodium (mg): 809, Percent Daily Values are based on a 2,000 calorie diet.