Spicy Steak With Roasted Vegetable Couscous

• 1/2 cup dry red wine
• 1 tbsp grainy mustard
• 1 tbsp Dijon mustard
• 1 tbsp tomato or barbecue sauce
• 3 cloves garlic, minced
• 2-3 drops Tabasco sauce
• 4 (4.5 - 5 oz) rib eye steaks, trimmed
• 10.5 oz winter squash, peeled, seeded, cubed
• 2 None zucchini, sliced
• 1.5 oz sun-dried tomatoes, roughly chopped
• 2 tbsp olive oil
• 1 cup stock, white wine or water
• 7 oz couscous
• None None baby arugula, to serve

1. Preheat oven to 350u0b0F.
2. Combine wine, mustard, tomato sauce, garlic and Tabasco sauce. Add steak and turn to coat. Chill for 20 mins.
3. Meanwhile, toss squash, zucchini and tomatoes together with olive oil. Season. Roast for 20-25 mins, until golden and tender.
4. Heat a heavy-bottomed frying pan. Sear steaks for about 2 mins per side. Set aside, cover with foil and let rest for 3-5 mins.
5. Bring stock to a boil then pour over couscous. Set aside for 5 mins, until liquid absorbs. Fluff with a fork to separate grains then toss with vegetables.
6. Serve steak with couscous and arugula.

red wine, grainy mustard, mustard, tomato, garlic, tabasco sauce, winter, zucchini, tomatoes, olive oil, stock, couscous, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/28325 (may not work)