Argentine-Spiced Steak

In a small pot, bring 1 cup water to a boil with a pinch of salt. Add the couscous, cover, and remove from heat until the rest of the meal is ready.

Meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing, for 5 minutes, until softened. Add the scallion whites and garlic and cook for 1 minute, until fragrant. Season with salt and pepper and set aside in a medium bowl.

Season the steak on all sides with cumin, salt and pepper. Heat another 1 tablespoon olive oil in the same pan over high heat. Add the steak to the pan and cook 4-6 minutes per side, or until cooked to desired doneness. Set aside to rest for 5 minutes.

Toss the couscous, spinach, and lemon zest together with the bell pepper mixture. Season with salt and pepper.

Make the scallion chimichurri: in a small bowl, combine the cilantro, scallion greens, 1 tablespoon olive oil, and a squeeze of lemon. Season with salt and pepper.