Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a food processor, finely chop the capers and garlic. Add the arugula, parsley, vinegar, anchovy paste and 1/4 cup EVOO and pulse until a coarse chimichurri sauce forms; set aside.

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  • In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the sun-dried tomato paste and couscous, cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.

  • While the couscous is working, heat a grill pan or large skillet over medium heat. Rub the meat with EVOO and season with salt and pepper. Cook for 4 minutes on each side for medium-rare steak and 5 minutes on each side for chicken or pork. Let the meat rest for a couple of minutes.

  • Fill a deep, medium skillet with 1 inch of water and bring to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 2 minutes. Drain and toss with the lemon juice and a drizzle of EVOO.

  • Top the meat with the chimichurri and serve the asparagus and couscous alongside.

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