Moroccan Steak Salad

Moroccan Steak Salad
Makes 4
Prep 10 m
Cook 8 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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 Information for Moroccan Steak Salad
Servings Per Recipe: 4
Per Serving: 505 kcal cal., 22 g Fat, total, 27 g pro., 809 mg sodium, 55 mg chol., 5 g sat. fat, 50 g carb., 8 g fiber