Arugula adds a spicy bite to this rich steak dish.
1 lb. small, thin carrots, cut into 2-inch pieces
2 tsp. honey
2 1/2 tbsp. olive oil, divided
Kosher salt and pepper
1 c. couscous
3/4 lb. beef sirloin steak
1 tbsp. harissa
2 c. baby arugula
1/2 c. fresh flat-leaf parsley leaves
Heat oven to 425°F. On rimmed baking sheet, toss carrots with honey, 1 tablespoon olive oil, and 1/4 teaspoon salt and roast until golden brown and tender, 20 to 25 minutes.
Meanwhile, cook couscous per package directions. Heat 1/2 tablespoon olive oil in large skillet on medium. Pat steak completely dry, season with 1/4 teaspoon each salt and pepper, and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to cutting board, rub with harissa, and let rest at least 5 minutes before slicing.
In large bowl, toss couscous with remaining 1 tablespoon olive oil and zest and juice of lemon. Fold in carrots and sliced steak, then arugula and parsley.
The recipe found at https://www.goodhousekeeping.com/food-recipes/a30392206/harissa-sirloin-with-couscous-salad-recipe/