Beef and herby couscous

Preparation

Crush the garlic cloves. Thinly slice the courgettes. Dice the green pepper. Wash, trim and diagonally slice the spring onions. Finely chop the red chillis. Chop the flat-leaf parsley. Chop the basil.

Method

1. 1 Place the couscous and sultanas in a large, heatproof bowl. Pour over 400ml boiling water, cover with clingfilm and set aside for 8-10 minutes.
2. 2 Heat a griddle pan and cook the steaks for 3-4 minutes each side for medium-rare, or to your liking. Rest for 5 minutes.
3. 3 Meanwhile, heat the oil in a large frying pan over a moderate heat. Add the pine nuts and cook, stirring, until golden. Add the garlic, courgettes, pepper, spring onions, chilli and cumin. Cook, stirring, for 5-7 minutes, until just tender.
4. 4 Stir through the herbs, then add to the couscous. Toss well so that it is fluffy, and season. Thinly slice the beef and serve warm with the couscous.