Moroccan Couscous Steak Salad

Recipe from Anthony Hubbard, Manager, Account Specific Marketing, Kellogg's.

Moroccan Couscous Steak Salad

This is a terrific salad for any occasion, and the flavor of the fruits and spices is delightful. Use leftover steak or flank steak as the salad’s base. Add in a layer of couscous for an exotic taste.


  • 8-ounce steak, sliced thinly
  • 1 cup cooked couscous
  • 1 sliced pear
  • 2 cups mixed greens
  • 2 ounces of blanched almonds


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (lime works great also)
  • 1/4 cup raspberry vinegar (any flavored vinegar works, experiment to find your favorite)
  • 1/2 teaspoon sugar


  1. Prepare couscous according to package directions, but replace water (liquid) with sugar-free apple juice.
  2. Stir in 1 teaspoon ground cinnamon and 1/4 cup golden raisins or currants.

Arrange on a plate

  1. Mixed field greens
  2. Sliced pear
  3. Blanched almonds, or pistachios, to taste
  4. Thinly sliced steak (served warm or cold)
  5. Create a bed of couscous in center of plate

This recipe makes 2 servings (4-ounce steak and 1/2 cup cooked couscous).

Nutritional Analysis (per serving)

  • 410 calories
  • 32 grams protein
  • 44 grams carbohydrates
  • 13 grams fat
  • 22 milligrams calcium