Moroccan Steak

Add the water (stated in the ingredient list) to a pot with the vegetable stock pot and bring to the boil. Peel and finely chop the garlic. Finely chop the spring onion (including the green parts). Peel the carrot and slice into rounds as thinly as possible. Cut the red pepper in half, remove the stalk and seeds and slice thinly into strips.

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

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

Season each steak on both sides with salt and pepper. Heat another frying pan over medium-high heat and add a splash of olive oil. When the pan is hot, add your steak and sear on each side for 2-3 mins until nicely coloured. Tip: This cooks your steak medium-rare. If you like your steak well-done, cook it for an additional 3 mins on each side. Remove your steak from the pan and set aside.

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

Grate in the zest of the lemon and squeeze in some of its juice.