Citrus Beef And Vegetable Couscous Salad

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Servings: 4 Difficulty: Advanced
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A refreshing chilled salad featuring tender beef strips, fluffy couscous, and a bright orange-cider dressing
Citrus Beef and Vegetable Couscous Salad recipe image
Citrus Beef and Vegetable Couscous Salad recipe image
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Citrus Beef And Vegetable Couscous Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 422.9

Description

This vibrant Citrus Beef and Vegetable Couscous Salad is a perfect balance of savory and sweet flavors, ideal for warm summer evenings or as a make-ahead meal. The dish combines tender strips of top sirloin steak with fluffy couscous, sweet golden raisins, and crisp vegetables like shredded carrots and cucumber. A zesty dressing made from thawed orange juice concentrate and cider vinegar ties everything together, adding a bright citrus kick that complements the rich beef. The salad is best served cold, allowing the flavors to meld and deepen overnight. It’s a light yet satisfying main course that feels both elegant and comforting, perfect for potlucks, picnics, or a relaxed weeknight dinner. The combination of textures—from the chewy beef to the soft couscous and crunchy veggies—makes every bite interesting. Garnished with fresh romaine lettuce, it’s as beautiful to look at as it is delicious to eat.

Ingredients

Directions

  1. In a medium saucepan, bring 1 1/2 cups of water to a boil.
  2. Add the uncooked couscous, golden raisins, ground cinnamon, and 1/4 teaspoon of salt to the boiling water.
  3. Remove the saucepan from heat, cover, and let stand for 5 minutes.
  4. Uncover and stir the couscous mixture with a fork to fluff it up, then allow it to cool completely.
  5. Meanwhile, trim any excess fat from the boneless beef top sirloin steak.
  6. Cut the steak lengthwise in half, then cut crosswise into 1/4-inch-thick strips.
  7. In a medium bowl, combine olive oil, crushed garlic cloves, and ground red pepper.
  8. Add the beef strips to the bowl and toss to coat evenly with the oil mixture.
  9. In a large bowl, combine the cooled couscous mixture, chopped cucumber, and shredded carrot; mix lightly and set aside.
  10. Heat a large nonstick skillet over medium-high heat until hot.
  11. Add the beef strips to the skillet in two batches, stir-frying for 1 to 2 minutes until the outside is no longer pink.
  12. Remove the beef from the skillet with a slotted spoon and season with the remaining 1/4 teaspoon of salt.
  13. In the same skillet, add the thawed frozen orange juice concentrate and cider vinegar.
  14. Cook and stir the sauce for about 10 minutes, or until reduced and slightly thickened.
  15. Remove the skillet from heat and add the cooked beef strips, tossing to coat them in the citrus sauce.
  16. Add the beef and sauce mixture to the large bowl with the couscous and vegetables, mixing lightly to combine.
  17. Cover the bowl and refrigerate for 6 to 8 hours, or overnight, to allow flavors to meld.
  18. To serve, arrange romaine lettuce leaves on a serving platter and top with the chilled beef and couscous mixture.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 422.9kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 3.8g19%
Cholesterol 84.0mg29%
Sodium 2531.8mg106%
Total Carbohydrate 37.3g13%
Dietary Fiber 3.9g16%
Sugars 18.4g
Protein 37.0g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, couscous, salad, chilled, citrus, orange, raisins, carrot, cucumber, lettuce, vinegar, garlic, cinnamon, summer, make-ahead, healthy, light, protein, meal-prep, picnic
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