SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tandoori-Spiced Sirloin with Summer Couscous

Makes: 4 servings
Prep 15 mins Chill 1 hr Grill 10 mins
Tandoori Spiced Sirloin with Summer Couscous
Ingredients
  • 4 6  ounces  boneless beef top loin steaks, about 1-inch thick
  • 1/2  cup  plain low-fat yogurt
  • 1/4  cup  snipped fresh mint
  • 3  tablespoons  lemon juice
  • 6  cloves  garlic, minced
  • 2  teaspoons  packed brown sugar
  • 2  teaspoons  curry powder
  • 2  teaspoons  paprika
  • 1  teaspoon  kosher salt
  • 1  recipe  Summer Couscous
Directions

1. Place steaks in a large resealable plastic bag set in a shallow dish. In a small bowl combine yogurt, mint, lemon juice, garlic, brown sugar, curry powder, paprika, and salt. Pour mixture over steaks. Seal bag and turn to coat steaks. Chill for 1 to 4 hours.

2. Remove steaks from marinade (some marinade should be clinging to the steaks). Discard marinade. For a charcoal or gas grill, grease grill rack. Place steaks on the rack of a covered grill. Grill until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). Thinly slice steaks and serve with Summer Couscous.

Summer Couscous
Makes: 4 servings
Serving size: 1 cup
Yield: 4 cups
Prep 15 mins Stand 5 mins
Ingredients
  • 1/2  cup  water
  • 1/2  cup  couscous*
  • 2/3  cup  chopped tomato (2 small)
  • 2/3  cup  chopped cucumber
  • 2/3  cup  chopped yellow summer squash
  • 1/2  cup  snipped fresh flat-leaf (Italian) parsley or cilantro
  • 1/3  cup  canned garbanzo beans (chickpeas), rinsed and drained
  • 1/3  cup  crumbled feta cheese
  • 2  tablespoons  olive oil
  • 2  tablespoons  lemon juice
  • 1/2  teaspoon  ground cumin
  •  Salt
  •  Ground black pepper
Directions

1. In a small saucepan bring water to boiling. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork.

2. In a medium bowl combine couscous, tomato, cucumber, summer squash, parsley, garbanzo beans, feta cheese, oil, lemon juice, and cumin. Season to taste with salt and pepper. Cover and chill until ready to serve.

From the Test Kitchen*
  • If you like, substitute quinoa for the couscous. Rinse 1/3 cup quinoa well. In a small saucepan bring 2/3 cup water to a boil. Add quinoa. Reduce heat and simmer, covered, about 15 minutes or until quinoa is tender. Drain if neccessary.
Nutrition Facts (Tandoori Spiced Sirloin with Summer Couscous)
  • Servings Per Recipe 4,
  • cal. (kcal) 665,
  • Fat, total (g) 41,
  • chol. (mg) 127,
  • sat. fat (g) 16,
  • carb. (g) 33,
  • Monosaturated fat (g) 19,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 41,
  • vit. A (IU) 1749,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 979,
  • Potassium (mg) 912,
  • calcium (mg) 182,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe