Ingredients

• 1 small flank steak (about 1 1/2 pounds)
• Kosher salt and freshly ground pepper
• 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
• 2 1/2 cups low-sodium chicken broth
• 1 1/2 cups Israeli couscous
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 red onion, thinly sliced
• 1/3 cup pitted black olives, roughly chopped
• 1/2 teaspoon finely grated orange zest, plus the juice of 1 orange
• 1 tablespoon honey
• 2 tablespoons chopped fresh parsley
• 1 cup grape or cherry tomatoes, halved

Instructions

1. Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
2. Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
3. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
4. Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
5. Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
6. Photograph by Ryan Dausch