Moroccan Steak with Quick Lemon Couscous

Add 500ml of water to a pot with the vegetable stock pot and bring to the boil. Peel and finely chop the garlic. Finely chop the spring onions(including the green parts). Peel the carrots and slice into rounds as thinly as possible. Cut the red peppers in half, remove the stems 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 frying pan on medium heat and add 2 tsp of olive oil. Once hot, cook the garlic, spring onion, carrot, and red peppers 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 2 tsp of olive oil. When the pan is hot, add the 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 the 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 the vegetables. Remove from the heat, add the baby spinach and 4 tbsp 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 the lemon and squeeze in 2 tbsp of its juice.