Photo of Harissa-spiced sirloin with mint couscous by WW

Harissa-spiced sirloin with mint couscous

Total Time
34 min
5 min
19 min
Harissa, a spicy-smoky North African chile paste, gives this entrée its pizzazz. Find it in the international foods or condiment aisle at the supermarket. Sirloin is a lean cut that does well on the grill. Cook the beef to your desired degree of doneness, and give it the full resting time so the flavorful juices have time to redistribute back through the meat. If you cut it too soon after it comes off the heat, those juices will instead run all over the cutting board. Pair this with a simple green salad made with arugula or baby spinach tossed with lemon vinaigrette


Harissa paste

2 Tbsp

Olive oil

2 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Uncooked lean trimmed sirloin beef

1 pound(s), (1-inch thick), boneless

Reduced sodium chicken broth

1 cup(s)

Fresh lemon juice

2 Tbsp

Uncooked whole wheat couscous

1 cup(s)

Golden seedless raisins

2 Tbsp

Pine nuts

2 Tbsp, toasted

Fresh mint leaves

1 Tbsp, chopped

Cooking spray

1 spray(s)


  1. Combine harissa, 1 teaspoon oil, oregano, and ¼ teaspoon salt in small bowl. Spread over both sides of steak. Let stand at room temperature 10 minutes. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, bring broth, lemon juice, remaining 1 teaspoon oil, and remaining ¼ teaspoon salt to boil in medium saucepan. Add couscous and raisins. Cover and remove from heat. Let stand 5 minutes; then fluff with fork. Stir in pine nuts and mint.
  3. Cut steak across grain into 12 slices. Serve with couscous.
  4. Serving size: 3 slices steak and ¾ cup couscous