Steak Couscous Bowls

Mediterranean Couscous Bowls with 49 grams of protein that are so flavorful! This recipe is super easy to make and most of the ingredients cook at the same time, all in under 45 minutes. It's one of those healthy, high-protein recipes you want to make again and again!

Course Lunch, Dinner, Appetizer, Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 624kcal

Author Christine McMichael

Equipment

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.

Video

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.

Nutrition