Low Fat Citrus Beef and Vegetable Couscous Salad Recipe

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.
2. Add couscous, raisins, cinnamon and 1/2 teaspoon salt; remove from heat.
3. Let stand, covered, 5 minutes; uncover and stir with fork to fluff.
4. Cool.
5. Meanwhile, trim fat from beef.
6. Cut steak lengthwise in half and then crosswise into 1/4-inch-thick strips.
7. In medium bowl, combine oil, garlic and red pepper.
8. Add beef; toss to coat.
9. In large bowl, combine couscous mixture, cucumber and carrot; mix lightly.
10. Set aside.
11. Heat large nonstick skillet over medium-high heat until hot.
12. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes, or until outside surface is no longer pink.
13. Remove beef from skillet with slotted spoon; season with remaining 1/2 teaspoon sat.
14. In same skillet, add orange juice concentrate and vinegar; cook and stir about 10 minutes, until reduced and slightly thickened.
15. Remove pan from heat; add beef and toss to coat.
16. Add to couscous mixture, mixing lightly.
17. Cover and refrigerate 6 to 8 hours, or overnight.
18. To serve, arrange lettuce leaves on serving platter; top with beef and couscous mixture.
19. 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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