Spiced Sirlion Steak with Roasted Pepper Couscous

Directions

Position rack in upper third of oven, preheat broiler.

Arrange sweet bell peppers on a baking sheet and roast, turning every 5 minutes, until charred and softened, 12 to 15 minutes.

Transfer to a clean cutting board or working surface, when cool enough to handle, chop the peppers into bite-size pieces.

Meanwhile, mix well cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.

Grate ½ teaspoon zest from the lemon.

Juice the lemon into a 1-cup measure and add enough water to make 1 cup.

Pour into a small saucepan and stir in the lemon zest, 1 teaspoon of the spice mixture and ¾ teaspoon olive oil.

Bring to a boil.

Stir in couscous, cover, remove from heat and set aside.

Heat the remaining ½ tablespoon oil in a large skillet over medium heat.

Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare.

Allow to rest on the cutting board or working surface for about 5 minutes.

Mix olives and the peppers into the couscous.

Thinly slice the steak and serve with the couscous and lemon wedges, if needed.