Roast Beef With Couscous - cooking recipe

Ingredients

1 1/2 lbs top round roast
1/2 cup dry red wine
2 tablespoons hoisin sauce
2 cloves garlic, minced or pressed
1/2 teaspoon ground coriander
2 1/4 cups beef broth
1 1/2 cups couscous
1 frozen tiny peas, thawed
1/4 cup sliced green onion

Preparation

Place beef in an 8- by 12-inch roasting pan.
In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
During roasting, brush beef 4 times with wine mixture.
If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
Transfer beef to a board and cover loosely.
Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
Add couscous; return to a boil, stirring.
Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
Stir in peas, onions, and any juices that have accumulated around beef.