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Ingredients

• 4 8-ounce boneless lamb leg steaks or beef sirloin steaks
• Salt and pepper
• 1/4 cup EVOO (extra-virgin olive oil)
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 cubanelle pepper, seeded and thinly sliced
• 4 cloves garlic, finely chopped
• 1 1/2 cups chicken broth
• 2 tablespoons butter
• 2 pinches ground cinnamon
• 1 10-ounce box couscous
• 1/4 cup slivered almonds, toasted
• 8-10 Peppadew peppers, chopped
• 1/4 cup hot pickled yellow peppers, chopped
• 1 handful chopped fresh flat leaf parsley
• 1 handful chopped fresh mint (if using lamb)

Description

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