Your eyes were probably first drawn to the flatiron steak cooked rare, but it is actually the salad in the back that was the star of this plate. Being bored with potatoes and wanting something refreshing, I made a quick couscous salad. I prepared the Israeli pearl couscous (garlic flavored) according to the package instruction and then let it cool for a couple of hours in the fridge. I then added some spinach, chick peas, red onion, and a homemade lemon vinaigrette. It was so good that I can’t wait to make it again. The perfect summer side. For vegetarians, it could have been a meal on its own.