Ingredients
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1 cup couscous
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1 lb sirloin steak
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1 tbsp ground cumin
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1 (15 oz) canned chickpeas
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1/2 cup pitted dates
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1 tbsp olive oil
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1 cup dried apricots
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1 cup low-sodium beef broth
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1/4 cup fresh parsley
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1/4 cup almonds
Steps
1
Cook the couscous according to package directions. Meanwhile, cut the steak into cubes and season with cumin, salt (in moderation), and pepper. Drain and rinse the chickpeas. Chop the dates.
2
In a large skillet, heat the olive oil on medium-high. Add the steak and cook 2 min. Add the chickpeas, apricots, dates, and beef broth. Heat to a simmer and cook 7–10 min., until beef is cooked. Season with salt (in moderation) and pepper. Chop the parsley and add to skillet.
3
Divide the couscous between 4 bowls and top with beef. Chop the almonds and sprinkle over beef.
