Low Fat Citrus Beef And Vegetable Couscous Salad Recipe

Ingredients

1 pound boneless beef top sirloin steak, 1 inch thick

1 1/2 cup water

1 cup couscous, uncooked

1/3 cup golden raisins

1/2 teaspoon ground cinnamon

1 teaspoon selt, divided

1 tablespoon olive oil

2 garlic cloves, crushed

1/8 teaspoon ground red pepper

1 cup peeled chopped cucumber

1/2 cup shredded carrot

1/2 teaspoon salt

3 tablespoons frozen orange juice concentrate, thawed

1 tablespoon cider vinegar

romaine lettuce leaves

Method

1.In medium saucepan, bring water to a boil.

Add couscous, raisins, cinnamon and 1/2 teaspoon salt; remove from heat.

Let stand, covered, 5 minutes; uncover and stir with fork to fluff.

Cool.

2.Meanwhile, trim fat from beef.

Cut steak lengthwise in half and then crosswise into 1/4-inch-thick strips.

3.In medium bowl, combine oil, garlic and red pepper.

Add beef; toss to coat.

4.In large bowl, combine couscous mixture, cucumber and carrot; mix lightly.

Set aside.

5.Heat large nonstick skillet over medium-high heat until hot.

Add beef (1/2 at a time) and stir-fry 1 to 2 minutes, or until outside surface is no longer pink.

Remove beef from skillet with slotted spoon; season with remaining 1/2 teaspoon sat.

6.In same skillet, add orange juice concentrate and vinegar; cook and stir about 10 minutes, until reduced and slightly thickened.

7.Remove pan from heat; add beef and toss to coat.

Add to couscous mixture, mixing lightly.

Cover and refrigerate 6 to 8 hours, or overnight.

To serve, arrange lettuce leaves on serving platter; top with beef and couscous mixture.

Per serving: About 427 cal, 34 g pro, 50 g car, 10 g fat, 21% cal from fat, 76 mg chol, 605 mg sod, 8 g fiber.

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