Moroccan Couscous Steak Salad

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

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.

Ingredients

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

Dressing

• 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

Preparation

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