Moroccan Skirt Steak with Roasted Pepper Couscous

Position rack in upper third of oven; preheat broiler.

Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.

Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon, and pepper in a small bowl. Grate 1/2 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 add the lemon zest, 1 teaspoon of the spice mixture, and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat, and let stand.

Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.

Carb Servings: 2 starch, 1 vegetable, 4 lean meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (140% daily value), Zinc (57% dv), Vitamin A (35% dv), Magnesium (20% dv).