Mediterranean Couscous Steak Bowls
You guys know I’m always a fan of a good bowl situation! Whether it’s my Mediterranean Salad Bowls or Yum Yum Chicken Bowls, I love that they’re fresh, filling, and flavorful. Inspired by Sweetgreen bowls, the Steak Couscous Bowls have become my latest obsession!
We have a lot of powerful flavors and textures here that make this meal a hit, even for your pickiest eaters. My kids love it when I separate components of this meal, cutting up the steak which is great for dipping in the sauce. And I personally love that leftovers are amazing and easy to heat up! The flavors are next level and it’s one of those healthy dinner recipes you always keep in your back pocket, especially on busy weeknights.
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Why You’ll Love This Recipe
- Healthy + High-Protein – With 51 grams of protein, 7 grams of fiber these bowls have a great balance of healthy carbs and fats.
- Quick + Easy – Prep time is super minimal, and most of the ingredients cook simultaneously, meaning these bowls are ready to eat in under an hour.
- Meal Prep-Friendly – Leftovers store and reheat well for quick meals throughout the week.
- Versatile – Swap the protein, use different veggies, or add your favorite toppings. The options are endless!
RELATED: Ginger Beef & Broccoli Bowls
Ingredients
Couscous
- Israeli Couscous – Also known as pearl couscous, this has a chewy texture and absorbs all the flavors super well!
- Broth + Salt – These help cook the couscous, infusing it with savory flavor. I always use vegetable broth, but chicken broth will also work.
- Green Onions – Use the white and green parts to add a slightly peppery taste.
- Lemon Juice – The acidity adds a touch of brightness to balance the savoriness of the other ingredients. Freshly squeezed is best, but bottled lemon juice is totally fine!
Zucchini + Summer Squash
- Squash – I use a combination of zucchini and yellow squash, but you can choose one or the other if preferred.
- Oil – Olive oil or avocado oil is best.
- Salt/Pepper
Steak
- Steak – Use 1 to 1 1/2 pounds of New York strip steak or flank steak.
- Oil – Olive oil or avocado oil is best.
- Salt/Pepper
Lemon Yogurt Sauce
- Mint
- Greek Yogurt – Unsweetened plain Greek yogurt forms the base of the sauce. Substitute dairy-free or vegan yogurt if needed.
- Lemon Juice
- Honey – Adds a touch of sweetness. Maple syrup tastes great, too.
- Salt/Pepper
- Minced Garlic – Adds savory flavor. Using pre-minced garlic is one of my top secrets to saving time in the kitchen!
Add-Ons
- Veggies – Cherry tomatoes and red onion add a pop of freshness, a subtle tang, and a satisfying crunch.
- Mint – Fresh mint adds a hint of refreshing goodness!
How to Make Mediterranean Steak Couscous Bowls
These couscous bowls come together super quickly! So, I recommend prepping all the ingredients before you begin. You’ll need a small pot, a large baking sheet, and a heavy skillet to get started. Here’s how to make Mediterranean Couscous Bowls:
- Prepare the couscous – Boil broth and salt in a small pot over high heat. Then, add the couscous, cover, and reduce the heat to low. Simmer the couscous according to package instructions, stirring occasionally.
- Roast the squash – While the couscous simmers, toss the zucchini and yellow squash with oil, salt, and pepper. Spread the veggies in an even layer on a lined baking sheet, and bake until they’re golden and tender, stirring halfway through.
- Combine the ingredients – Mix the cooked couscous with scallions and lemon juice, and set aside.
- Cook the steak – Pat the steak dry with paper towels, and season both sides with salt and pepper. Then, sear the steak in oil until it’s crispy on both sides and cooked to your liking.
- Slice the steak – Let the cooked steak rest for a few minutes. Then, cut it into strips, slicing against the grain for the best texture.
- Create the sauce – Whisk all the yogurt sauce ingredients in a bowl until smooth.
- Assemble the bowls! – Portion the couscous into bowls. Then, add the roasted squash, sliced steak, cherry tomatoes, and red onions. Finish with a drizzle of sauce and fresh mint, and enjoy warm!
Tips
- Adjust the couscous consistency. The couscous thickens up and can clump quickly once sitting for 10-15 minutes after cooking. If this happens, add 1 tablespoon of broth to the pot and mix on medium-low heat for 2 minutes until it’s moistened again!
- Use a hot pan for the steak. Make sure your skillet is fully heated before adding the steak. This helps create a delicious, crispy crust on the outside.
- Use a meat thermometer. Ensure your steak is perfectly cooked by using a meat thermometer to check the internal temperature for your desired doneness, cooking to 135°F for medium-rare and 145°F for medium.
- Let the steak rest before slicing. Give the steak 5-10 minutes to rest before slicing so the juices redistribute. This keeps the steak tender and juicy, preventing it from drying out.
RELATED: 20-Minute Mediterranean Chicken Pizzas
Variations
Swap that protein! Use grilled chicken, shrimp, salmon, or even ground lamb instead of steak. You can also keep it vegetarian with chickpeas or crispy tofu.
Make it dairy-free. Use a dairy-free or plant-based yogurt for the sauce, or swap it for garlic hummus or creamy lemon tahini dressing for a different taste.
Try a different base. Not a couscous fan? Use quinoa, farro, brown rice, or even cauliflower rice for a lower-carb option instead.
Add a little kick. Stir a little harissa, red pepper flakes, or hot sauce into the yogurt sauce for a kick of heat.
Gimme some crunch. Top the bowls with toasted pine nuts, sliced almonds, or crispy chickpeas for extra texture.
How to Store
To keep the ingredients fresh, store all the components separately. The steak, couscous, roasted veggies, and sauce will stay fresh in the fridge for up to 4 days.
You can also freeze leftover steak and couscous for up to 2 months! To serve, thaw any frozen components in the fridge overnight.
Reheat the steak, couscous, and squash in the microwave or in a skillet over medium-low heat. Add a splash of water or broth to the couscous as needed to freshen it back up. Then, assemble your bowls as usual, and enjoy!
Extra-Delicious Beef Recipes
- Steak & Potatoes Meal Prep Bowls
- Chili Lime Steak Tacos w/ Mango Salsa
- Mexican Barbacoa Tacos
- Instant Pot Carne Asada
- Beef Curry Rice Burger Bowls
- Viral Hot Honey Ground Beef Bowls
High-Protein Meal Prep Bowls
- Carnitas Bowl
- Southwest Chicken Burrito Bowl
- Copycat Chipotle Chicken Bowls
- Chimichurri Chicken Bowl
- Honey Glazed Salmon Bowl Recipe
- Mahi Mahi Fish Taco Bowl
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Steak Couscous Bowls
Video
Equipment
- Small Pot
Ingredients
Couscous
- 1 1/2 cups Israeli couscous
- 2 1/4 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 3 green onions (thinly sliced)
- 1 1/2 Tablespoons lemon juice
Zucchini
- 2 medium green zucchini (halved lengthwise and sliced)
- 2 medium yellow squash (halved lengthwise and sliced)
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Steak
- 1 – 1 1/2 pounds New York strip steak or flank steak
- 1 teaspoon olive oil or avocado oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Sauce
- 1/4 cup fresh mint (chopped)
- 1/2 cup unsweetened plain Greek Yogurt (dairy or vegan)
- 2 Tablespoons lemon juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons minced garlic
Bowls
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- extra fresh mint (as garnish)
Instructions
- Preheat the oven to 400 degrees F.
- Combine broth and salt in a small pot and bring to a boil over high heat.
- Once boiling, mix in the couscous, cover the pot and reduce the heat to low. Simmer for 10-12 minutes, mixing occasionally. Turn off the heat once ready.
- While the couscous simmers, roast the zucchini. On a nonstick or parchment-lined pan, toss the zucchini and yellow squash with oil, salt and pepper. Spread into an even layer and bake for 25-35 minutes until golden and cooked through, mixing halfway through.
- Once the couscous is cooked, mix in the scallions and lemon juice. Set aside.
- Pat steak dry with a paper towel and season both sides with salt and pepper.
- Heat a heavy skillet (ideally cast iron) over medium-high heat and add the oil.
- Once hot, place the steak into the pan and sear for 6-8 minutes per side until super crispy on the outside and cooked to your desired doneness on the inside. You can use an instant read thermometer to check for doneness too (135°F medium-rare, 145°F medium).
- Transfer cooked steak to a cutting board to cool slightly, then slice against the grain into thin strips.
- Whisk together the sauce ingredients in a medium bowl.
- Assemble each bowl with couscous, roasted squash, sliced steak, cherry tomatoes and red onion. Drizzle with the sauce and top with fresh mint for garnish.
Notes
- The couscous can thicken up and clump quickly once sitting for 10-15 minutes after cooking. If this happens, add 1 tablespoon of broth to the pot and mix on medium-low heat for 2 minutes until moistened again!
- This recipe makes 4 large bowls or 5 smaller ones.
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