This unique warm main-course salad is bursting with spring flavours. If you’re really time-pressed, use a prepared vinaigrette-style Greek dressing for the marinade and salad dressing. You can substitute any chopped fresh green herb for the parsley – maybe some new chives from your garden?
| 2 |
lemons |
| ⅓ cup (75 mL) |
olive oil |
| 1 tsp (5 mL) |
dried oregano |
| 1-½ lb (750 g) |
Beef Marinating Steak (Sirloin Tip, Flank or Eye of Round), 1 inch (2.5 cm) thick |
| 1 cup (250 mL) |
couscous |
| 1 cup (250 mL) |
crumbled feta cheese |
| 1 |
small tomato, seeded and diced |
| ½ cup (125 mL) |
EACH diced cucumber and sliced pitted black olives |
| ⅓ cup (75 mL) |
diced red onion |
| 3 tbsp (45 mL) |
chopped fresh parsley |
| 2 tbsp (30 mL) |
chopped fresh mint |
| |
Salt and pepper |
- Grate lemon peel finely and squeeze lemon juice. Set half the peel and 3 tbsp (45 mL) of the juice aside. In large sealable freezer bag, combine remaining lemon peel and juice, 3 tbsp (45 mL) of the olive oil and oregano. Pierce steak numerous times with fork. Add steak to bag; seal and refrigerate for 12 to 24 hours. Discard marinade.
- Bring 1 cup (250 mL) water to boil in medium saucepan. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with wooden spoon. Stir in remaining oil and reserved lemon peel and juice. Let cool slightly. Gently stir in feta, tomato, cucumber, olives, onion, parsley and mint; season with salt and pepper to taste.
- Meanwhile, barbecue or broil steak for 5 to 6 minutes per side or until desired doneness. Slice into ¼ inch (5 mm) thick slices and serve warm with couscous salad.