Texas Watermelon Couscous With Beef and Harissa Sauce

Serves 6

For the Beef
1 cup olive oil
1/3 cup red wine vinegar
4 garlic cloves, chopped
1 teaspoon paprika
1 teaspoon each kosher salt and freshly ground black pepper
2 pounds flat iron steak*, trimmed

Mix together the oil, vinegar, garlic, paprika, salt, and pepper. Place the meat into a zipper bag along with the marinade and refrigerate for 12 hours. Preheat grill or grill pan to medium-low heat. Season the meat with salt and pepper, place it onto the grill, and slowly cook for 10 to 12 minutes on each side, basting with the marinade. Remove the meat from the grill and allow it to rest for 5 minutes before cutting it against the grain to serve. *Inside beef skirt steak can be substituted for the flat iron steak.

For the Harissa Sauce
5 red peppers, roasted
1 teaspoon cardamom, ground
1 teaspoon coriander, ground
1 tablespoon cumin, ground
1 teaspoon cayenne pepper
1 tablespoon lemon juice
1/4 bunch cilantro
3 cloves garlic
Kosher salt and freshly ground black pepper, to taste

Place all of the ingredients in a food processor and purée until smooth. Adjust seasonings. Refrigerate until needed.

For the Texas Watermelon Couscous
2 cups watermelon “water” (See note below)
One 10-ounce box unflavored couscous
1/2 red bell pepper, diced
3 green onions, sliced
1/4 cup golden raisins
1/4 cup dates, chopped
2 teaspoons cinnamon
1 teaspoon each cumin, turmeric, kosher salt and freshly ground black pepper
1/2 teaspoon ground ginger
1/2 cup olive oil
1/4 cup extra virgin olive oil

Microwave the watermelon water until it boils, about 6 minutes. While the water is boiling, put the couscous in a large bowl. Pour the hot watermelon water over the couscous and quickly cover with plastic wrap; set aside for 10 minutes. Once the couscous has absorbed all of the water, stir in the remainder of the ingredients. Taste and adjust the seasonings if you find it necessary. Refrigerate until ready to serve.

To assemble and serve, put the couscous on a platter or on individual serving plates. Arrange the sliced flat iron steak on top. Crown the dish with some cubed Texas watermelon that’s been tossed with a little bit of the Harissa sauce.

Note: Make watermelon water by puréeing 4 cups of cubed Texas Watermelon in a blender.

TD&N Nutrient Analysis for beef (skirt steak) and couscous with no sauce: Calories: 912; Total Fat: 55 g; Saturated Fat: 11 g; Polyunsaturated Fat: 5; Monounsaturated Fat: 37 g; Cholesterol: 89; Sodium: 550 mg; Carbohydrates: 56 g; Fiber: 4 g; Protein: 48 g

TD&N Tip: To create a more desirable nutritional profile, consider increasing the number of portions.