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.
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