Roast Beef and Couscous Rolls

Total Time:
45 min
30 min
5 min
10 min

6 to 8 servings

  • 1 cup water
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3/4 cup couscous
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped celery
  • 1/3 cup freshly grated Parmesan
  • 1/4 cup thinly sliced scallion
  • 3 tablespoons fresh orange juice
  • 3 tablespoons minced fresh parsley leaves
  • 1 pound thinly sliced rare roast beef
  • 1 red bell pepper, cut lengthwise into 1/4-inch-thick strips
  • Bibb lettuce leaves, rinsed and spun dry, for garnish
  • In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley, and salt and black pepper, to taste, and let the mixture cool to room temperature.

  • Press about 2 tablespoons of the couscous mixture in the palm of 1 hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper tightly in the roast beef. With a sharp knife cut the roll into 1-inch lengths, trimming the ends. Make rolls with the remaining roast beef, couscous mixture, and bell pepper in the same manner. (The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.) Line a platter with the lettuce and arrange the rolls on top.

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