Photo of Flank steak with pomegranate couscous by WW

Flank steak with pomegranate couscous

Points® value
Total Time
40 min
15 min
25 min
Cumin, pomegranate and couscous are signature flavours of Morocco, where ground cumin is frequently offered as a table condiment much like salt and pepper, and couscous is a full meal, not merely a side. Take a cue from their traditionally flavourful, fruity cuisine, and whip up this exotic beef dinner in under an hour. The couscous offers a citrusy, herb studded base for the earthy slices of flank steak. If you're not a cilantro fan, substitute flat leaf parsley. When preparing couscous, be sure to cover it and remove it from the heat quickly. Letting it stand to steam for a full 5 minutes or more before fluffing it with a fork is the key to a light grain. Another method that results in a light, fluffy grain is to measure your couscous directly into its serving bowl. Add a drizzle of olive oil across the dry couscous and toss the grain with a fork to coat it, then bring the broth to a boil and add the hot broth to the couscous bowl, cover, and let stand as directed.


Ground cumin

1 tsp(s)

Black pepper

½ tsp(s), cracked

Table salt

½ tsp(s)

Uncooked lean flank steak

1 pound(s)

Chicken broth

1 cup(s)

Uncooked whole wheat couscous

¾ cup(s)

English cucumber

½ medium, diced


¼ cup(s), chopped

Pomegranate seeds

5 oz

Orange zest

½ tsp(s), finely grated

Fresh orange juice

2 tbsp(s)

Olive oil

2 tsp(s)


  1. Spray ridged grill pan lightly with nonstick spray and set over medium-high heat.
  2. Combine cumin, pepper, and 1⁄4 teaspoon salt in small bowl; rub on both sides of steak. Cook steak until instant-read thermometer inserted into side of steak registers 145°F for medium, 4–5 minutes per side. Transfer to cutting board and let rest 5 minutes.
  3. Meanwhile, combine broth and remaining 1⁄4 teaspoon salt in medium saucepan and bring to boil over high heat. Stir in couscous, remove from heat, cover, and let stand 5 minutes.
  4. Fluff couscous with fork and stir in cucumber, cilantro, pomegranate seeds, orange zest, and orange juice. Slice steak into 20 thin slices and serve over couscous, drizzled with oil.
  5. Serving size: 5 slices steak and 1 1/4 cups couscous mixture