Instructions: Trim and discard any excess fat from roast. Place meat in a 9-by-13 inch metal roasting pan.

In a bowl, combine wine, soy sauce, garlic and coriander. Brush wine mixture evenly over roast. Bake in a 425-degree oven, brushing 4 times with mixture (if pan drippings begin to burn, add 4 to 6 tablespoons water to pan and scrape browned bits free). Reserve any remaining wine mixture. Roast until a thermometer inserted in thickest part registers 125 degrees F for rare, 35 to 45 minutes. After 25 minutes, check temperature every 5 to 10 minutes.

Transfer meat to a carving board; reserve all meat juices. Let roast stand, loosely covered.

Meanwhile, pour meat juices and remaining wine mixture into a measuring cup and add enough broth to make 2 1/4 cups total. Pour into roasting pan; bring to a boil over medium-high heat; stir and scrape browned bits free.

Add couscous; stir until boiling. Remove from heat and cover pan very tightly with foil; let stand until liquid is absorbed, about 5 minutes. Stir in peas, green onion and any juices on the carving board that have accumulated from the roast.

Arrange sliced meat and couscous on platter. Garnish with parsley. Season with salt and pepper to taste.

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