Grilled Flank Steak and Asparagus with Couscous

• 1 1-pound flank steak, all visible fat discarded
• 2 tablespoons fresh lemon juice and 1/3 cup fresh lemon juice, divided use
• 1 medium garlic clove, minced, and 2 medium garlic cloves, minced, divided use
• 1/4 teaspoon pepper
• Cooking spray
• 2 teaspoons olive oil
• 1 teaspoon dried basil, crumbled
• 1 teaspoon dried thyme, crumbled
• 12 ounces thin asparagus spears (about 40; uniform size preferred), trimmed
• 1 medium red bell pepper, quartered
• 1 1/4 cups water
• 3/4 cup uncooked whole-wheat couscous

1. Put the beef in a large shallow dish.
2. In a small bowl, stir together 2 tablespoons lemon juice, 1 minced garlic clove, and the pepper.
3. Drizzle over the beef.
4. Turn the beef to coat.
5. Cover and refrigerate for 6 to 8 hours, turning once halfway through.
6. Lightly spray the grill rack with cooking spray.
7. Preheat the grill on medium high.
8. In a small bowl, stir together the oil, basil, thyme, remaining 1/3 cup lemon juice, and remaining 2 minced garlic cloves.
9. Place the asparagus spears and bell pepper in a separate large shallow dish.
10. Drizzle with 2 tablespoons of the oil mixture.
11. Turn to coat.
12. Spoon 1 tablespoon of the remaining oil mixture into a cup.
13. Set aside the oil mixture in the cup and the oil mixture still in the small bowl.
14. Drain the beef, discarding the marinade.
15. Grill the beef, covered, for about 20 minutes, or until the desired doneness, turning once halfway through and brushing frequently with the oil mixture from the bowl, using a clean brush each time.
16. When the beef has grilled for about 10 minutes, put the bell pepper on the grill.
17. About 5 minutes later, add the asparagus.
18. Grill the bell pepper and asparagus until tender-crisp, turning and brushing frequently with the oil mixture.
19. Transfer the beef and bell pepper to separate cutting boards; transfer the asparagus to a medium plate.
20. Cover the beef and let stand for 5 minutes.
21. Slice the beef across the grain into thin strips.
22. Slice the bell pepper into lengthwise strips.
23. Meanwhile, in a medium saucepan, bring the water just to a boil.
24. Stir in the couscous.
25. Remove from the heat and let stand, covered, for 5 minutes.
26. Lightly fluff with a fork.
27. Drizzle with the reserved 1 tablespoon oil mixture from the cup.
28. Spoon the couscous onto a serving platter.
29. Arrange the beef, bell pepper, and asparagus on the couscous.
30. If you buy thicker asparagus spears, it may take up to 6 minutes of grilling time for them to become tender-crisp.
31. Whether you buy thin or thick asparagus, try to get spears of uniform size so they will cook evenly.
32. (Per serving)
33. Calories: 376
34. Total fat: 9.5g
35. Saturated: 3.0g
36. Trans: 0.0g
37. Polyunsaturated: 1.0g
38. Monounsaturated: 4.0g
39. Cholesterol: 37mg
40. Sodium: 69mg
41. Carbohydrates: 43g
42. Fiber: 8g
43. Sugars: 4g
44. Protein: 33g
45. Calcium: 84mg
46. Potassium: 681mg
47. 2 1/2 starch
48. 1 vegetable
49. 3 lean meat

flank steak, lemon juice, garlic, pepper, cooking spray, olive oil, basil, thyme, thin, red bell pepper, water, couscous

Taken from www.epicurious.com/recipes/food/views/grilled-flank-steak-and-asparagus-with-couscous-392082 (may not work)