Moroccan Beef with Couscous

Place the chillies, garlic, coriander stalks, juice of half a lemon, and 50ml of olive oil in a food processor to make your harissa paste. Pop the steak between two sheets of film and flatten until it is half its original thickness. Brush with harissa, and leave to marinate for 10 mins.
Cook the couscous according to pack instructions. Add the remaining lemon juice, zest, and half the chopped coriander leaves to the couscous, and fluff with a fork. Add the cumin and coriander seeds to a hot dry pan, and toast for a minute before grinding in a pestle and mortar, then add the spices to the couscous along with the olives.
Heat a griddle pan and sear the beef for a minute on each side. Remove from the pan, allow to rest, and slice thickly. Serve with the couscous and a drizzle of harissa.

30 mins

2 serving

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