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Citrus Beef And Vegetable Couscous Salad

salads, beef

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

1. In medium saucepan, bring water to a boil. Add couscous, raisins, cinnamon and 1/2 teaspoon salt; remove from heat. Let stand, covered, 5 minutes; uncover and stir with fork to fluff. Cool.

2. Meanwhile, trim fat from beef. Cut steak lengthwise in half and then crosswise into 1/4-inch-thick strips.

3. In medium bowl, combine oil, garlic and red pepper. Add beef; toss to coat.

4. In large bowl, combine couscous mixture, cucumber and carrot; mix lightly. Set aside.

5. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes, or until outside surface is no longer pink. Remove beef from skillet with slotted spoon; season with remaining 1/2 teaspoon sat.

6. In same skillet, add orange juice concentrate and vinegar; cook and stir about 10 minutes, until reduced and slightly thickened.

7. Remove pan from heat; add beef and toss to coat. Add to couscous mixture, mixing lightly. Cover and refrigerate 6 to 8 hours, or overnight. To serve, arrange lettuce leaves on serving platter; top with beef and couscous mixture.

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.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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