You are here: Home » Recipes » Moroccan Beef with Honey-Spice Couscous Moroccan Beef with Honey-Spice Couscous Recipe by National Honey Board Yield 6 servings Serve this flank steak on a bed of couscous, dressed up with garbanzo beans and tomatoes. PrintEmail Ingredients 1 -- (1 1/2-pound) beef flank steakMarinade:2 tablespoons red wine vinegar2 teaspoons garlic salt1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon freshly ground black pepper1/2 cup honey1/2 cup olive oilHoney-Spice Couscous:2 cups water1/3 cup reserved steak marinade1 -- (8 3/4-ounce) garbanzo beans, drained1 cup chopped fresh tomatoes1/3 cup chopped fresh parsley1 -- box couscous Instructions 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. Place flank steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 1 hour or up to overnight. Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet (Cut steak in half, if necessary to fit pan.) Cook 8 to 10 minutes, or until browned. Turn steak, cover and reduce heat to low. Cook 7 to 10 minutes for medium doneness. Slice steak diagonally into thin slices. Serve with pan juices. While steak is cooking, prepare Honey-Spice 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 5 minutes. Fluff with fork to serve.