Lamb steaks with beetroot and fig Israeli couscous

Instructions

1 Heat a frying pan with a little olive oil. Add onions and cook for 5 minutes or until onions start to caramelise. Add couscous and fry for a few minutes until lightly toasted. Add beetroot, stock, water and balsamic. Lower heat, cover and cook on a low heat for 10 minutes or until couscous is tender. Season to taste with salt, pepper, lemon juice and a drizzle of extra-virgin olive oil. Mix through figs and herbs just before serving.

2 Lightly oil steaks and season with salt and pepper. Pan-fry for 2-3 minutes each side for medium- rare. Rest steaks for a few minutes.

3 Lightly steam or microwave green beans or spinach.

4 Slice steaks to serve. Divide beetroot couscous among plates and top with steak slices and greens. Pour over any lamb juices from the pan.