Seared Strip Steak with Lemony Couscous Tabbouleh

Seared Strip Steak with Lemony Couscous Tabbouleh
Photo by Scott Phillips


  • 2 Tbs. fresh lemon juice; more if needed
  • Warmed pita bread, cut into wedges
  • 3 Tbs. chopped fresh mint
  • Kosher salt
  • 2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
  • 6 Tbs. couscous
  • 3 ripe plum tomatoes, cored and cut into ½-inch dice (about 1-½ cups)
  • + 5 more ingredients
    • 4 scallions (white and green parts), thinly sliced (about ½ cup)
    • 1 tsp. ground cumin
    • 1-½ tsp. chopped fresh thyme
    • 2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-½-lb. total)
    • 6 Tbs. extra-virgin olive oil

Heat the oven to 400°F. In a small saucepan over medium heat, bring 12 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool. Me...

View full recipe at Fine Cooking


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