Moroccan Grilled Steak with Israeli Couscous and Aubergine
Mix the marinade ingredients together in a medium bowl and add the steak. Cover and place in the fridge. Marinate for at least a couple of hours.
When it is time to cook dinner, heat the grill on high and cook the steak. You want the outside seared well. As I prefer the steak to be on the rare side, I cook it for 4 minutes then turn and cook another 4 minutes. Rest for several minutes.
Cook the couscous according to the instructions on the box or bag.
Heat up the olive oil in a large skillet. Add the aubergine and shiitake mushrooms. Sauté for a few minutes.
Add the cilantro/coriander leaves and scallions and cook for a few minutes. Then add the marinade used for the steak. If you need more sauce, add the ingredients of the marinade in the proportions of the original marinade until you have enough sauce. Do a bit at a time so you suddenly don't have soup.
Add the cooked couscous and the stems of the chopped swiss chard. Cook again for a minute or so then add the chopped leaves of the swiss chard. Cook until they start to wilt.
Slice the steak. Spoon the couscous and veg mixture onto the plate and top with the steak. Serve.