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
Roasted Vegetables
- 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
Mint Yogurt 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
Assembly Garnishes
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Extra fresh mint for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the zucchini and yellow squash.
- Boil Broth: In a small pot, combine the low-sodium vegetable broth with 1/2 teaspoon salt and bring to a boil over high heat.
- Cook Couscous: Once the broth is boiling, stir in the Israeli couscous, cover the pot, and reduce the heat to low. Let it simmer for 10-12 minutes, stirring occasionally, until couscous is tender. Turn off heat and set aside.
- Roast Squash: On a nonstick or parchment-lined baking sheet, toss the sliced zucchini and yellow squash with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread them evenly and bake for 25-35 minutes, stirring halfway through, until golden and cooked through.
- Add Scallions and Lemon: Stir the thinly sliced green onions and 1 1/2 tablespoons lemon juice into the cooked couscous. Set the couscous mixture aside.
- Season Steak: Pat the steak dry using paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon ground black pepper.
- Heat Oil: Heat a heavy skillet, preferably cast iron, over medium-high heat. Add 1 teaspoon olive or avocado oil and heat until shimmering.
- Sear Steak: Place the steak into the hot skillet. Sear for 6-8 minutes on each side until a crispy crust forms and the steak is cooked to your desired doneness (135°F for medium-rare, 145°F medium). Use an instant-read thermometer if desired.
- Slice Steak: Remove the steak from the skillet and transfer it to a cutting board. Let it rest for a few minutes, then slice thinly against the grain.
- Whisk Sauce: In a medium bowl, combine the chopped fresh mint, Greek yogurt, 2 tablespoons lemon juice, honey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and minced garlic. Whisk until smooth and well mixed.
- Assemble Bowls: Divide the couscous evenly among four bowls. Top each with roasted squash, sliced steak, halved cherry tomatoes, and thinly sliced red onion. Drizzle the mint yogurt sauce over each bowl and garnish with extra fresh mint leaves.
Notes
- Use a cast iron skillet for best steak searing results.
- Instant-read thermometer helps achieve perfect steak doneness.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- For a vegan version, use vegan yogurt and omit or substitute honey with maple syrup.
- Allow steak to rest before slicing to retain juices and tenderness.
- Adjust lemon juice and honey in the sauce to taste for desired balance of tart and sweet.
- Serve immediately to enjoy warm steak and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Salt
