Citrus Beef and Vegetable Couscous Salad

Servings: 16

1 ½ pounds beef top round, cut 1” thick, raw
3 cups water
2 cups couscous
5 ounces golden raisins
¾ teaspoon ground cinnamon
salt to taste
¾ ounce olive oil
1 ounce minced garlic
ground red pepper to taste
8 ounces cucumber, medium diced
6 ounces carrot, julienne
¾ bunch scallions, cut on bias
1 ¾ ounces orange juice, from frozen concentrate
¾ ounce cider vinegar 

1. Bring water to a boil.  Add couscous, raisins, cinnamon and salt.  Cover.  Remove from heat and let stand for 5 minutes.  Uncover.  Fluff with a fork.  Cool.

2. Trim fat from beef.  (Beef should be cut like London broil.)  Combine garlic, oil and red pepper.  Pour over beef.  Let marinate 15 to 30 minutes.

3. Heat grill.  Grill beef until medium rare.  Remove from heat.  Cool.  Cut into ¼” strips.

4. Clean and cut vegetables.

5. Dissolve orange juice in vinegar.  Mix well.

6. In a bowl, mix the beef, couscous mixture, vegetables and orange juice.  Toss to coat well.

7. Taste.  Adjust seasonings if necessary.

Per Serving (excluding unknown items): 205 Calories; 6g Fat (24.3% calories from fat); 13g Protein; 26g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 30mg Sodium.  Exchanges: 1 Grain (Starch); 1 ½ Lean Meat; ½ Vegetable; ½ Fruit; ½ Fat; 0 Other Carbohydrates.