• 2 x 250g (2 x 8oz) Beef Fillet Steaks
• 200g (6½oz) Giant Couscous
• 50g (1¾oz) Sultanas
• 3tbsp Olive Oil
• 75g (2½oz) Pine Nuts
• 2 Cloves Garlic, crushed
• 2 Medium Courgettes,thinly sliced
• 1 Green Pepper, diced
• 6 Spring Onions, sliced diagonally
• 1 Long Red Chilli, finely chopped
• 1tsp Ground Cumin
• 2tbsp Flat Leaf Parsley, chopped
• 1tbsp Fresh Basil, chopped
• 1tbsp Fresh Mint, chopped
• Extra Virgin Olive Oil, to drizzle

Directions

1. Cook the steaks on a very hot griddle pan for about 3-4 minutes each side, or until medium-rare. Let them rest for 5 minutes.Meanwhile, cook the giant couscous according to packet instructions, then stir in the sultanas.
2. Heat the oil in a large frying pan over a moderate heat. When hot add the pine nuts and cook, stirring until golden. Add the garlic, courgettes, green pepper, spring onions, chilli and cumin. Cook, stirring for about 5 minutes, or until the vegetables are just tender.
3. Stir the mixture through the couscous, and then mix through the herbs, tossing well to fluff up the couscous.Season to taste with salty and freshly ground black pepper. Set aside to cool. Just before serving, fluff up the couscous and drizzle it with the extra virgin olive oil. Top with thinly sliced beef. Serve warm or at room temperature.

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• 250 g couscous

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• sea salt

• freshly ground black pepper

• 1 medium red onion , peeled

• 1 medium cucumber

• 2 ripe tomatoes

• 1 fresh red chilli

• 1 bunch of fresh mint, leaves picked

• 1/2 bunch of fresh coriander, leaves picked

• 1 bunch of fresh flat-leaf parsley

• 1 tablespoon tomato purée

• 2 tablespoons extra virgin olive oil

• 1/2 unwaxed lemon, zest and juice from

Directions

1. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes.

2. Meanwhile, finely chop the onion, cucumber, tomatoes and chilli (I leave the seeds in, but deseed if you prefer). Finely chop the mint and coriander leaves, and the parsley (including the stalks).

3. Mix the couscous up with a fork, then stir in the tomato purée until well coated (I do this with my hands – it’s messy, but quite therapeutic!). Add all the chopped vegetables, chilli and herbs and mix well. Stir in the oil and the lemon zest and juice, then season to how you like it. Serve as a side with grilled meat or fish or eat it on its own if you want a light meal or snack.

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