Moroccan Beef with Honey Couscous

Last Saturday, I attended a beekeeping seminar. One of the classes I attended during the day was a "Honey in the Kitchen" class. The lady who taught the class, Karen Lackey, was a great teacher, and she gave us some recipes that use honey. This is a dish that she made, but I didn't have a chance to taste it. I made it for us last night, and I really enjoyed it! I'm anxious to eat the leftovers for lunch tomorrow. Thanks for stopping by!

Moroccan Beef

1 1/2 pounds of beef flank steak (or flat iron steak, or whatever you have)

Marinade:

2 T. red wine vinegar
2 tsp. garlic salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. black pepper
1/2 c. honey
1/2 c. olive oil

Combine all ingredients and mix well. Reserve 1/3 cup for preparing couscous. Place steak and marinade in a zip lock bag and marinate in refrigerator for at least one hour or overnight. Remove steak from marinade and cook for 8-10 min. or until browned in a large skillet. Turn steak, cover and reduce heat to low. Continue cooking for 7-10 min. Slice diagonally into thin slices before serving.

Couscous

2 c. water
1/3 c. reserved steak marinade
1-15 oz. can garbanzo beans, drained
1-15 oz. can diced tomatoes
1/3 c. chopped fresh parsley
1 box (10-12 oz.) couscous

In large pan, combine all but couscous and bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 5 min. and fluff with a fork. Serve.