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Ingredients

• 3 tablespoons capers
• 2 large cloves garlic, smashed and peeled
• 2 cups arugula leaves
• 1 cup flat-leaf parsley leaves
• 3 tablespoons red wine vinegar (eyeball it)
• 2 teaspoons anchovy paste
• 1/4 cup extra-virgin olive oil (EVOO), plus more for rubbing
• 1 1/2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons sun-dried tomato paste
• 1 1/2 cups instant couscous (from a 10-ounce box)
• 4 small strip steaks or 4 skinless, boneless chicken breast halves or 4 boneless pork chops, at room temperature
• Salt and pepper
• 1 bunch asparagus, ends trimmed
• Juice of 1/2 lemon

Description

Rachael Ray Magazine