Roast Beef and Couscous Rolls

About 52 rolls
  • 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
  • Salt and pepper
  • 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 one 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 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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