Moroccan Skirt Steak with Roasted Pepper Couscous

This is a delicious, easy weeknight dinner for ya. It was our first time making couscous without the pre-packaged spice packs. The bell peppers and olives really made it (and neither of us are typically olive fans). The steak is juicy and delish too. The dish really has a great Indian/Moroccan flavor - we definitely recommend it!  Sorry I can't very accurately distinguish the differences between these two ethnic foods - I need to eat more of them for sure!  Modified from Eating Well, serves 4.

Ingredients

• 2 medium bell peppers (we used green, but red or orange would be even more tasty)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground pepper
• 1 whole lemon, plus more lemon wedges for garnish
• 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
• 2/3 cup whole-wheat couscous
• 1 pound sirloin steak, 3/4 to 1 inch thick, trimmed
• 3 tablespoons chopped green olives

Directions

1. Position rack in upper third of oven; preheat broiler.
2. Cut bell peppers in half and remove core/seeds. Place bell pepper halves on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes.
3. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.
4. Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.
5. Grate 1/2 teaspoon zest from the lemon, set aside. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.
6. Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). 
7. Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. 
8. Stir olives and the peppers into the couscous. 
9. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.