Marinated beef with couscous

It’s hot and food needs to be light. I made some marinated beef with couscous and it was so delicious, I thought I’d pass the recipe on. It’s my variation of Morrocan  beef and I plan to make it at camp during the next muster because it was so easy and so tasty and was light enough for the hottest day.

1 1/2 pounds beef flank steak , sliced VERY thin while still partially frozenMarinade:
2 tablespoons white balsamic vinegar 

 2 tablespoons lemon juice
2 teaspoons minced garlic

1 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger or fine grated  ginger (I grated fresh ginger on a zester)
1/2 teaspoon ground black pepper
pinch of sea salt 
1/2 cup honey
1/2 cup olive oil
1/2 cup fresh mint, chopped
1/2 cup fresh green onions, chopped
Honey-Spice Couscous:
1 cup beef broth
1/3 cup steak marinade
1 (8.75-ounce) can pinto beans
1 cup fresh seeded and finely chopped roma tomatoes
1/3 cup chopped fresh flat-leaf parsley 
1/3 cup fresh mint, chopped
1/3 cup white raisins
1 cup couscous
  1. To prepare marinade, combine vinegar and seasonings; stir well. Add honey and oil, stirring until blended. Remove 1/3 cup marinade; set aside for preparing couscous. Put flank steak slices  in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator minimum 1 hour or up to overnight.
  2. Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet Cook 8 to 10 minutes, or until browned.  Cover and reduce heat to low. Cook another 5 minutes for medium doneness.  Serve with pan juices over the couscous.
  3. While steak is cooking, prepare Honey Spiced Couscous. In large saucepan combine water, reserved marinade, pinto beans, tomatoes, mint, raisins and parsley. Bring to a boil over high heat. Stir in couscous. Cover and remove from heat; let stand 5 minutes. Fluff with fork to serve.