Harissa Steak With Spiced Couscous & Feta Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 min

Now, let's get started!

Take your steak[s] out of the fridge, open the packet and let them adjust to room temperature and boil a kettle

Heat a dry, large, wide-based pan (preferably non-stick) over a high heat

Pat your rump steak[s] dry with kitchen paper, add a drizzle of vegetable oil and season with a generous pinch of salt and pepper

Once very hot, add the seasoned steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once done, transfer the steak[s] to a clean plate and set aside to rest

Reserve the pan

Meanwhile, dissolve your beef stock mix in 250ml [375ml] [500ml] boiled water

Add your couscous to a large heatproof bowl with your sultanas, ras el hanout and a generous pinch of salt and give everything a good mix up

Add the beef stock, then cover and set aside – this is your fruity spiced couscous

Crumble your feta into rough bite-sized pieces

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Return the reserved pan to a medium heat with a generous knob of butter

Once melted, add your harissa paste (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant – this is your harissa butter

Fluff the fruity spiced couscous with a fork

Add the lettuce, flaked almonds and a drizzle of olive oil to the bowl and mix it all together – this is your couscous salad