Roast Beef With Couscous

• 1 1/2 lbs top round roast
• 1/2 cup dry red wine
• 2 tablespoons hoisin sauce
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon ground coriander
• 2 1/4 cups beef broth
• 1 1/2 cups couscous
• 1 frozen tiny peas, thawed
• 1/4 cup sliced green onion

1. Place beef in an 8- by 12-inch roasting pan.
2. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
3. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
4. During roasting, brush beef 4 times with wine mixture.
5. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
6. Transfer beef to a board and cover loosely.
7. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
8. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
9. Add couscous; return to a boil, stirring.
10. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
11. Stir in peas, onions, and any juices that have accumulated around beef.

roast, dry red wine, hoisin sauce, garlic, ground coriander, beef broth, couscous, peas, green onion

Taken from www.food.com/recipe/roast-beef-with-couscous-36191 (may not work)