Ingredients

• 6 red chillies
• roughly chopped
• 10 garlic cloves
• large bunch fresh coriander
• stalks and leaves separated
• 2 lemons
• zest and juice only
• 100ml/3½fl oz olive oil
• 200g/7oz sirloin or rump steak
• 100g/3½oz couscous
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 peppers
• roasted and skinned
• 100g/3½oz green olives

Directions

• Place the chillies
• garlic
• coriander stalks and the juice of half a lemon into a food processor with 50ml/1¾fl oz olive oil.
• Process until a paste is formed - this is the harissa
• the spicy paste that will flavour our beef.
• Place the beef between two pieces of cling film and flatten with a meat mallet until it is half its starting thickness.
• Brush with some harissa and extra olive oil.
• Marinate for ten minutes.
• Cook the couscous according to the packet instructions - it should be fluffy and light
• not sticky.
• Add the rest of the olive oil
• the remaining juice and zest of the lemons
• and the chopped coriander leaves to the couscous.
• Heat a small frying pan until hot
• then add the cumin and coriander seeds and toast for one minute.
• Place the cumin and coriander seeds into a pestle and mortar and grind roughly.
• Add the spices to the couscous along with the olives.
• Heat a griddle pan until hot then sear the beef for one minute on each side.
• Remove from the pan and rest for a minute before slicing thickly.
• Place the couscous on a plate
• top with the sliced beef and serve with a drizzle of harissa.