Flank steak with pomegranate couscous

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.