Recipe: Steak, Spinach Couscous, and Tomato Salad with Olives and Roasted Red Peppers

SPINACH COUSCOUS

1 (10 ounce) box frozen chopped spinach (or one 6 ounce bag baby spinach leaves)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 1/2 cups water
1 cup uncooked couscous
3 tablespoons Parmesan cheese
Tomato Salad (recipe follows)

Remove spinach from the box, and thaw in the microwave. Squeeze dry.

Combine spinach, olive oil, salt and thyme with 1 1/2 cups water in a medium-sized pot over high heat. Cover pot, and bring to a boil.

When the water boils, add couscous. Cover the pot again, remove from heat and let it stand five minutes.

Sprinkle with cheese, and fluff with fork.

Serve with tomato salad and grilled sirloin or other steak.

TOMATO SALAD

1 1/4 pounds fresh tomatoes
1/4 cup olive oil
juice of 1 lemon
1/2 cup coarsely chopped red roasted peppers (can be from a jar)
12 pitted Kalamata olives (or similar ripe olives), sliced
6 or 7 wide leaves fresh basil, chopped (optional)
salt, if necessary

Core the tomatoes and slice them into quarters vertically. Slice the slices vertically again into thin slices, and put them into a serving bowl. Add olive oil, lemon juice, roasted red pepper, olives and basil. Stir, and let stand at room temperature for 15 minutes or more. Salt if you like.

Serve with grilled or broiled sirloin steak and Spinach Couscous. Spoon some of the juices over the couscous, if you like.

Makes 4 serving
Source: Sarah Fritschner to the Courier -Journal (Louisville, KY), September 5, 2007