Spring Revival Couscous Salad with Filet Mignon

Place couscous in a large bowl. In a medium saucepan, bring beef broth to boiling. Add asparagus, peas, green onion, oil, garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Return to boiling; remove from heat. Pour broth mixture over couscous, stirring to combine. Tightly cover bowl; set aside.

Sprinkle steaks with salt and pepper. Place steaks on the rack of a gas or charcoal grill directly over medium heat. Cover and grill steaks to desired doneness, turning once. Allow 12 to 15 minutes for medium-rare. (Remove steaks when they reach 135°; their temperature will rise an additional 5 to 10 degrees as they rest.) Let steaks stand 5 minutes.

Using a fork, fluff couscous lightly to separate grains. Stir in parsley and lemon zest. Serve with grilled steaks.