Grilled Flank Steak and Asparagus with Couscous

Name: Grilled Flank Steak and Asparagus with Couscous
Yield: Serves 4; 3 ounces beef, 1/2 cup vegetables, and 1/2 cup couscous per serving
Ingredients: 1 1-pound flank steak, all visible fat discarded; 2 tablespoons fresh lemon juice and 1/3 cup fresh lemon juice, divided use; 1 medium garlic clove, minced, and 2 medium garlic cloves, minced, divided use; 1/4 teaspoon pepper; Cooking spray; 2 teaspoons olive oil; 1 teaspoon dried basil, crumbled; 1 teaspoon dried thyme, crumbled; 12 ounces thin asparagus spears (about 40; uniform size preferred), trimmed; 1 medium red bell pepper, quartered; 1 1/4 cups water; 3/4 cup uncooked whole-wheat couscous

January 26, 2012

You’ll need to plan ahead for this Mediterranean-Middle Eastern combo; the flank steak marinates for 6 to 8 hours. Since meat, vegetables, and grain are included in this dish, all you need to add is some sliced tomatoes or a light dessert.

Recipe notes

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