Argentine-Spiced Steak

Heat a drizzle of oil in a large pan over medium-high heat. Add the red bell pepper and cook, tossing for 4-5 minutes, until softened. Add the scallion whites and garlic and cook for another 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 drizzle of oil in the same pan over high heat. Add the steak to the pan and cook for 4-7 minutes per side, or until cooked to desired doneness. Set aside to rest for 5 minutes. Meanwhile, add the couscous to the boiling water and cook for 7-9 minutes, until al dente. Drain ( just like pasta).

Make the spinach couscous salad: Once ready, toss the cooked couscous into the red pepper mixture along with the spinach, lemon zest, and a drizzle of oil. Season to taste with salt and pepper.

In a small bowl, combine the scallion greens, a large drizzle of oil, and a squeeze of lemon juice. Season to taste with salt and pepper.