Roast Beef And Couscous Rolls Food

ROAST BEEF WITH COUSCOUS

Steps:

• Place beef in an 8- by 12-inch roasting pan.
• In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
• Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
• During roasting, brush beef 4 times with wine mixture.
• If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
• Transfer beef to a board and cover loosely.
• Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
• Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
• Add couscous; return to a boil, stirring.
• Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
• Stir in peas, onions, and any juices that have accumulated around beef.

ROAST BEEF AND COUSCOUS ROLLS

Steps:

• In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley, and salt and black pepper to taste and let the mixture cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper tightly in the roast beef. With a sharp knife cut the roll into 1-inch lengths, trimming the ends. Make rolls with the remaining roast beef, couscous mixture, and bell pepper in the same manner. (The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.) Line a platter with the lettuce and arrange the rolls on top.

ROAST BEEF AND COUSCOUS SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.