Spiced Apricot Rump Steak and Jewelled Couscous Salad

Bring a medium saucepan of water to the boil with 0.5 tsp salt for the giant couscous.

Pour the boiled water into a medium saucepan on medium-high heat. Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins. Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

Meanwhile, halve the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Cut the lemon into wedges. 

Quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.

In a large bowl, combine half the lemon juice with the olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper. Set aside. 

Heat a drizzle of oil in a large frying pan on high heat. Sprinkle two-thirds of the chermoula spice mix evenly over the steaks and season with salt and pepper.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. Once cooked, transfer to a board and spoon over the apricot jam. Cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Once the courgette has roasted and the pearl couscous is ready, stir the courgette, tomatoes, mint, remaining lemon juice, remaining chermoula spice mix, half the pomegranate seeds, salt and olive oil (see pantry for both amounts) into the couscous. Season with salt and pepper. 

Thinly slice the steaks.