Moroccan Steak

Add 250ml of water to a pot with half your stock pot, bring to the boil and peel and thinly slice the garlic. Thinly slice the spring onion (including the green part). Peel the carrot and slice into rounds as thinly as possible. Cut the red pepper in half, remove the stem and seeds and slice thinly into strips.

Remove the pot of stock from the heat and add the couscous. Cover and set aside.

Meanwhile, put a pan on medium heat and add 1 tsp of olive oil. Once hot, cook the garlic, carrot, spring onion and red pepper for 4-5 mins until softened slightly.

Season the steak on both sides with salt and pepper. Heat another large frying pan over medium-high heat and add 1 tsp of olive oil. When the pan is hot, add the steak and sear on each side for 2-3 mins until nicely coloured. Remove the steak from the pan and set to the side.

Whilst the steak is searing, coarsely chop your coriander and add three quarters of it to the pan with the vegetables. Remove from the heat, add the baby spinach and 2 tsp of olive oil. Fold everything together. When the couscous has fully soaked up all the water, add that to the pan as well and stir to combine.

Grate in the zest of half your lemon and squeeze in 1 tbsp of its juice.